Salt-Cured Gravlax in Olive Oil
Gravlax is one of the easiest preserves in the world to make. Season the fish, cover it in salt and something sweet, and wait for a few days before rinsing well. This recipe elevates it further with a soak in a bath of oil.
- Preserving technique: Salt
- Yield: 1 lb (450 g)
- Time to make: 15 minutes
- Time to wait before eating: 2 days
- When to eat: Within 10 days
You can replace the maple syrup with honey or add black peppercorns to the cure.
Salt-Cured Gravlax in Olive Oil
Ingredients
- 1 lb (450 g) salmon fillet, skin on
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) powdered mustard
- 3 Tbsp (45 mL) kosher salt
- 3 Tbsp (45 mL) fresh lemon juice
- 2 tsp (10 mL) lemon zest
- 3 shallots, shaved with mandoline
- 3 to 4 bay leaves
- 2 to 3 large sprigs of dill (or 2 tsp/10 mL dried dill weed)
- 1 cup (250 mL) extra-virgin olive oil (approximately)
Directions
01
Coat salmon in maple syrup before scattering mustard and salt on all sides. Press dried ingredients into fish to coat.
Mix together lemon juice and zest, shallots, bay leaves, and dill to make a cure. Place salmon in snug, thoroughly cleaned container and pour cure over salmon. Seal container tightly, and refrigerate for 24 hours.
Thoroughly rinse fish under running water and discard any liquid. Clean container and return fish to it. Cover fish with olive oil, seal container tightly, and refrigerate for another 24 hours.
To serve, cut into thin slices. As your knife nears the skin (which will be thick from curing), turn it away from you to remove skin.
Serve with bagels and cream cheese, or create a wonderful sandwich with aioli. You can also make a salad by chopping some gravlax and mixing it with diced fresh English cucumbers (with the seeds removed), dill, salt, Spanish onions, and a touch of crème fraîche.
Joel MacCharles and Dana Harrison
Joel MacCharles and Dana Harrison are co-authors of Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
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