Salmon Gravlax Recipe

Inspired by Roy's Waikiki

Time1h

Serves4

Toasted Bagels | Cream Cheese | Capers | Chives | Lemon

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Ingredients

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Salmon Gravlax

1 lb Fresh salmon fillet

1 cup Kosher salt

1 cup sugar

1 bunch Fresh dill

1 tbs Black peppercorns

1 tbs Lemon zest

For Serving

4 pieces Bagels

8 oz Cream cheese

2 tbs Capers

2 tbs Chives

1 pieces Lemon wedges

Method

Preparation of Gravlax

Cure the Salmon

In a bowl, mix together the kosher salt, sugar, black peppercorns, and lemon zest. Place half of the dill on the bottom of a shallow dish. Lay the salmon skin-side down on top of the dill. Cover the salmon with the salt mixture, making sure it's evenly coated. Top with the remaining dill, then cover the dish with plastic wrap.

Weight the Salmon

Place a heavy object on top of the wrapped salmon to help it cure. Refrigerate for 48 hours, turning the salmon every 12 hours.

Rinse and Slice

After 48 hours, remove the salmon from the dish and rinse off the curing mixture. Pat dry with paper towels. Slice the salmon thinly at an angle.

Serving

Assemble the Bagels

Toast the bagels until golden brown. Spread a generous layer of cream cheese on each half. Top with slices of gravlax, capers, and chopped chives. Serve with lemon wedges on the side.