Salmon Gravlax Recipe
Toasted Bagels | Cream Cheese | Capers | Chives | Lemon
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Ingredients
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Salmon Gravlax
Serving
Method
Preparing the Gravlax
- 1
Curing the Salmon
In a bowl, mix together the kosher salt, sugar, crushed black pepper, and chopped dill. Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly coat the salmon with the salt mixture. Wrap the salmon tightly in the plastic wrap, placing it on a plate.
- 2
Refrigerating
Place a heavy weight (like a cast iron pan) on top of the wrapped salmon and refrigerate for 48-72 hours, turning the salmon every 12 hours.
Serving the Gravlax
- 3
Slicing the Salmon
After curing, unwrap the salmon and rinse off the salt mixture under cold water. Pat it dry with paper towels and slice it thinly at an angle.
- 4
Assembling the Plate
Spread cream cheese on each toasted bagel half. Top with slices of gravlax, capers, and chopped chives. Serve with lemon slices on the side.
