Gravlax for the New Year

In keeping with our pescatarian theme, we started the new year with an old favorite, Gravlax. This Swedish invention for curing fish is a marvelous invention: tasty, versatile, can be part of almost any meal, and it’s not that hard to make. There is a catch, though; it usually takes 48-72 hours before it’s ready to eat.

We had not made it in a few years, but after having some at a friend’s house recently, my wife was inspired to do it again. As you saw in the previous post, I had purchased two large salmon fillets at New Deal Fish Market, and it was for that express purpose. Most recipes I read are similar, so we have the freedom to select those ingredients we like best. My wife generally followed this recipe from California chef, John Ash, and it worked very well. I also provided another version here for comparison, one from Food & Wine.

Her choice for fresh herbs included dill, parsley, and cilantro. For spirits, she used Armagnac. And she did the turning and pouring off the liquid once or twice a day for three days. When it was ready, she took out one fillet, wiped it down, and sliced it so very thin. With a squirt or two of Meyer Lemon, it was ready to be devoured. Repeat with fillet #2 when ready.

The next morning I took a loaf of my homemade rye bread, sliced it thinly, added some gravlax, topped it all with Santorini capers and lemon, and ate many slices, accompanied by a glass of orange-pomegranate juice with a very dry Prosecco….delicious.

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