Sumac Steelhead Gravlax* Recipe
Make Sumac Steelhead Gravlax* Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gravlax Ingredients
Method
Preparation of Gravlax
- 1
Prepare the Cure Mix
In a bowl, combine the coarse sea salt, granulated sugar, sumac, chopped fresh dill, and crushed black peppercorns. Mix well until all ingredients are thoroughly combined.
- 2
Prepare the Steelhead Trout
Lay the steelhead trout fillet skin-side down on a large piece of plastic wrap or parchment paper. Ensure that the fillet is free of scales and pin bones.
- 3
Apply the Cure
Spread the cure mix evenly over the flesh side of the trout fillet. Make sure to cover the entire surface generously.
- 4
Wrap the Fillet
Drizzle the olive oil over the seasoned trout. Wrap the fillet tightly in the plastic wrap or parchment paper. Place the wrapped fillet in a shallow dish.
- 5
Weight the Fillet
To help the curing process, place a heavy object (such as a can or a small skillet) on top of the wrapped fillet. This will help press the cure into the fish.
- 6
Refrigerate
Refrigerate the weighted fillet for 48 to 72 hours, turning the fillet every 12 hours to ensure even curing.
- 7
Slice and Serve
After the curing period, remove the fillet from the refrigerator, unwrap it, and rinse off the cure under cold water. Pat dry with paper towels. Slice thinly at an angle and serve with your choice of accompaniments.
