For the past twenty years or so, it hasn’t been a holiday without Heidi’s gravlax. And until just a few years ago, I didn’t even know the name of this salmon dish. But when it’s put on the table during the cocktail hour of Christmas, Thanksgiving, or Easter, it is instantly devoured and enjoyed.
Last April one son arrived a bit late to the family gathering and stared at the now empty appetizer board. “Where’s the salmon?” he bellowed. Sorry, when you snooze, you lose.
Heidi is my son’s mother-in-law and now a dear friend. She was born in Germany and graces us with her delicious cooking throughout the year. Her brother-in-law emigrated to Norway and that’s when she learned about gravlax, a cured salmon dish, often prepared in the Scandinavian countries.
This would be a fine start to your Christmas feast, no matter what else you are serving. Heidi advises: “Before you start…find 3-4 bunches of dill. Not always easy!
Gravlax (Cured Salmon)
- 2.5 lb salmon filet (sushi quality or wild, one piece)
- 1 cup sugar
- ½ cup kosher salt
- 2 T lemon pepper
- 2 T cracked coriander
- 2 T chopped cilantro
- 4 cloves garlic, thinly sliced
- Fresh dill, coarsely chopped including the stems (reserve some for decoration)
Combine the sugar, salt, lemon pepper and coriander in a small bowl.
Place the salmon in a shallow dish and rub the curing mixture on both sides of the fish. Arrange the garlic slices on the salmon, then cover with the cilantro and the dill.
Cover the dish and leave in a cool place for 6 hours.
Now transfer the fish and all the seasoning to a ziplock bag, fold the fish if necessary. Put the bag in a shallow dish and refrigerate for 2-3 days.
Turn the bag containing the fish twice a day while it is curing in the refrigerator. This is very important!
When ready to serve, scrape the seasoning from the gravlax, remove the skin, and slice thinly, on the bias. Serve with softened cream cheese, or sour cream, on crackers. Decorate with the reserved dill.
The fish will keep in the refrigerator for at least five days. Leftovers can be frozen for up to two months. (I’m not sure how Heidi knows this; there is never any leftover.)
Denise’s cookbook is available at Bluebird & Co. in Crozet or at DeniseZito.com
