pretending to be scandinavian.

We tend to do as much one-stop-shopping as possible around the holiday season. Inevitably, this means many December hours at Chapters and/or Indigo, which often comes with some degree of self-indulgence. Especially if it’s justified: I simply could not put down Marcus Samuelsson‘s Aquavit, on clearance for ten dollars (!).

Within the first skim-through of the newest addition to our collection, I’d decided that the no-frills gravlax would be my first recipe to test. During the last couple of months, however, we hadn’t actively sought Big Pieces of Good Looking Salmon. Also, grocery visits as of late have been, well, late: there’s nothing left at the fish counter when 9PM rolls around. Imagine my delight when, last weekend, the boy waved me over to the fish section at United (the new 27,000 sq ft Asian grocery store in London). And there she was. Good Looking (and smelling) Salmon.  Gravlax, here we come!

For 2 1/2 – 3 lbs of fish (pin bones removed, skin on):

1 cup sugar
1/2 cup kosher salt
2 tbs cracked white pepper
2-3 large bunches of fresh dill (I took this to mean lots)

Fish is pretty quick curing (6 hours somewhere cool, then 36 hours in the fridge), and while a flip of the fish wasn’t advocated in the recipe we did so 24 hours into the wait to ensure even curing. To accompany the fish, I also made Samuelsson’s dill mustard sauce (which is delicious and turns a delightful shade of green
2 tbs honey mustardwhen blended), eyeballing:

1 tsp dijon
2 tsp sugar (I probably used closer to 1; the gravlax was pretty sweet already)
1 1/2 tbs white wine vinegar (our delicious homemade stuff)
1 tbs strong coffee
pinch of salt
pinch of black pepper
3/4 cup grapeseed or canola oil (I used vegetable oil)
1/2 cup chopped fresh dill

Breakfast time! Smoked salmon on bagels has been an indulgence of ours since we first started dating. But homemade gravlax with dill mustard on latkes just brings it to a whole new level of awesome. The best part? A midnight snack of crispy salmon skin later that day.

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4 comments
  1. Olesya said:

    Lindsay, that’s exactly how we cure salmon back home. I guess, we are a bit scandinavian too

    • lindsay said:

      Awesome! Is it Russian to use dill, too? Or do you guys use other spices and herbs?

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