The process doesn’t take long—or much of your attention—and it’s so pretty! Give fresh salmon a sprinkle of salt, sugar, and herbs and a few days in the fridge, and it will transform into a beautiful, flavorful dish ready for the brunch table.
The Difference Between Lox and Gravlax
Gravlax is a Scandinavian specialty. It’s very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked. All you need to make gravlax at home is a baking dish and two heavy cans to use as weights during the curing process. And, of course, some salmon. Get two 1-pound pieces of salmon, preferably cut from the thicker end of the fillet. Make sure the skin is still on. You’ll press these two pieces together with salt, herbs, and other seasonings sandwiched in between. After 48 hours in the fridge, use your sharpest, straight-edged knife to cut the salmon into thin slices. When you arrange them on the platter, curl the pieces slightly before sprinkling with red onion, capers, and more dill—this makes such a pretty presentation.
What To Serve With Gravlax
This recipe makes enough gravlax for a good-sized crowd. Traditionally, gravlax is served with dark rye or dense grainy bread, but bagels or any good-quality bread is great. The gravlax is so rich that you don’t really need cream cheese or crème fraiche, though these extras always make a brunch feel particularly decadent.
Love Salmon? Try These Recipes
Salmon Patties Fresh Salmon Salad Easy Grilled Salmon Salmon Fried Rice Smoked Salmon Bisque
