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

1 lb salmon fillet
2 tablespoons salt (kosher or sea salt)
1 tablespoons sugar (you can also use brown sugar, maple syrup or honey)
1 tablespoons freshly-ground black pepper.
1 large bunch of dill
Optional: other spices like juniper berries or coriander, alcohol like vodka or cognac.

Rinse your salmon filet and remove any bones.  In a bowl, mix together your salt, honey or sugar, pepper and any other spices or alcohols.  Sprinkle or spread it on the non-skin side of the salmon. When fish is coated, lay a thick bed of dill on top of it.

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.

2 Responses to “Homemade Gravlax”

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 [...]