In Soviet Russia gravlax is the important part of many holiday tables. Someone bought it, someone made it home.

1 lb salmon with skin
2 tablespoons salt (kosher or sea salt)
1 tablespoons sugar
1 tablespoons freshly-ground black pepper.

Rinse your salmon and remove any bones.  In a bowl, mix together your salt,  sugar and pepper.  Sprinkle or spread it on the non-skin side of the salmon.

Wrap the whole thing in cheesecloth.  Place the skin-side-down into a container (to catch the liquid that does come out), like a baking dish.  You can weight down the fish with something heavy. Leave the fish in the fridge for day. Slice and serve.

4 Responses to “Homemade Gravlax with Black Pepper”

1. Russian Buckwheat yeast blinis or crepes | the galanter's kitchen says:

   February 28, 2011 at 10:22 pm

   [...] a buckwheat blinis (or crepes) with homemade gravlax, sour cream sauce and romaine hearts for Russian holiday week – [...]
2. The Galanter's Kitchen » Swedish Sweet Mustard and Dill Sauce – Hovmästarsås says:

   May 8, 2012 at 10:05 am

   [...] sauce for gravlax (cold-cured salmon). I made citrus (lemon, lime and orange zest) and dill cured salmon for [...]
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   January 7, 2013 at 5:33 pm

   [...] more gravlax recipe, now with beets and horseradish. Adapted from Jamie [...]
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   March 29, 2013 at 6:55 pm

   [...] love gravlax, I like to collect new recipes and methods to make it. I found this one by accident, you know, [...]