Homemade Gravlax
Most gravlax recipes are tricky because they require weighting down the fish to expel moisture. Chef, writer and teacher Andrew Zimmern, however, says that this ruins the texture. His version uses salt and sugar to draw out the liquid from the fish, so the texture and flavor are superb. In addition to being the perfect topper for Hanukkah latkes, this gravlax works equally well on bagels or toasted and buttered brioche; as a sliced, plated appetizer; or cubed and toothpicked as hors d’oeuvres.
Ingredients:
- 1 Tbs. cumin seeds
- 2 Tbs. whole white peppercorns
- 1/2 cup (4 oz./125 g) kosher salt
- 1/2 cup (4 oz./125 g) granulated sugar
- 1/4 cup (2 oz./60 g) firmly packed brown sugar
- 2 cups (3 oz./90 g) chopped fresh dill
- 2 cups (3 oz./90 g) chopped fresh flat-leaf parsley
- 1 tsp. crushed red pepper flakes
- 1 Tbs. finely grated lemon zest
- 3 Tbs. aquavit
- 1 center-cut, skin-on wild salmon fillet (about 2 lb./1 kg), pin bones removed
- Latkes, bagels and cream cheese, blini or scrambled eggs for serving
Directions:
In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground. Transfer to a bowl and add the salt, granulated sugar, brown sugar, dill, parsley, red pepper flakes, lemon zest and aquavit. Stir well.
Place the salmon, skin side down, in a glass or ceramic dish and spread the herb paste evenly over the fish. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and is cured, 48 to 60 hours. The sides of the fish will have the strongest flavor and driest texture.
Remove the salmon from the dish and use a damp paper towel to brush off the curing mixture. Place the fish on a clean tray or dish and refrigerate, unwrapped, for 12 to 24 hours.
Slice the salmon thinly, removing the slices as needed from the fillet, leaving the skin behind, and serve. Serves 8.
Recipe courtesy of Andrew Zimmern, four-time James Beard Award-winning TV personality, chef, writer, teacher, executive producer and host of Travel Channel's Bizarre Foods and The Zimmern List. www.andrewzimmern.com
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