Salmon Gravlax with Fresh Dill
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Salmon Gravlax with Fresh Dill
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Category
Main Dishes
Author:
The Splendid Table
Indulge in the luxurious taste of homemade Gravlax with Fresh Dill, a Nordic classic that transforms fresh wild salmon into a stunning centerpiece for any gathering. With just a few simple ingredients and a little patience, you can create a dish that’s as impressive as it is delicious. This recipe combines the aromatic warmth of toasted coriander seeds and black peppercorns with the sweetness of sugar and the boldness of Martha’s Vineyard Sea Salt, resulting in a perfectly balanced cure that enhances the natural flavors of the salmon.
After a couple of days in the refrigerator, the salmon emerges tender, vibrant, and infused with the fresh brightness of dill. Serve it elegantly sliced alongside pumpernickel bread, creamy crème fraîche, and a squeeze of lemon for a delightful burst of flavor. Perfect for brunch, special occasions, or as an irresistible appetizer, this Gravlax will elevate your culinary repertoire and impress your guests with its sophisticated charm. Get ready to savor the taste of the sea!
Ingredients
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1 teaspoon whole coriander seeds
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1 generous tablespoon black peppercorns
- 1/2 cup sugar
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3 tablespoon Martha’s Vineyard Sea Salt
- 1-1/2 pound center-cut fresh wild salmon filet
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1 cup tightly-packed fresh dill, coarsely chopped
Directions
Start the Salmon 2 to 3 days ahead of consumption.
Two to three days before serving, cure the salmon. In a small skillet, toast the coriander seeds over medium heat until aromatic (3 minutes), shaking pan frequently.
- Transfer to mortar/molcajete/spice grinder. Add peppercorns and crush coarsely. Mix with the sugar and salt.
In a shallow glass or china dish just large enough to hold the fish, spread ½ of the 1C of the chopped fresh dill, then ½ of the sugar-salt mixture. Set the filet skin side down on the mixture. Press the rest of the dill into the fish and then pack the sugar mixture over the surface. Cover with plastic wrap. Place a pot/board atop the salmon and weigh it down with heavy cans. Refrigerate 2 to 3 days. Every 12 hours, turn the fish, basting it with the cure.
To serve, scrape the dill and spices from both sides of the fish. Pat it dry. Keep the salmon cold. Place it on a cutting board skin side down and slice very thin, on a slant, across the grain, freeing each slice from the skin. Fan the slices out on a platter and keep cool. In summer, I put the serving platter atop ice.
Garnish slices with dill sprigs, wedges of lemon and cucumber rounds if using them. If you're using pumpernickel bread, pile it in a basket. Have the crème fraiche or a mustard sauce in a bowl with a spoon.