Prep Time: 15 minutes minutes
Cure Time: 3 days days
Total Time: 3 days days 15 minutes minutes
- 1 lb. Atlantic salmon, center cut
- ⅓ cup light brown sugar, packed
- ¼ cup kosher salt, 2 Tbsp. if using table salt
- 3 Tbsp. brandy
- chopped dill
Combine salt and brown sugar in a bowl.
Place salmon, skin side down, in a baking dish.
Pour enough brandy over salmon to moisten.
Cover salmon with the salt and sugar mixture and rub in well.
Top with chopped dill and cover the salmon with plastic wrap.
Place a second baking dish or plate on top of the plastic wrap and weigh down with cans to press the salmon.
Store the baking dish in the refrigerator for three days. Every 24 hours, uncover the salmon and baste with the juices that have come out of the curing fish.
After three days, remove from the refrigerator, uncover, and remove excess dill from the top. Set the finished gravlax on paper towels to pat dry.
Using a long carving knife, slice evenly on an extreme bias to get long, thin slices.
Serve with brown bread, crème fraîche, minced shallots, sliced cucumber and radish, and chopped chives.
Seafood
Eastern European
Servings: 2
