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New World Gravlax

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 8 See Reviews
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Active Time:  30 Minutes
Total Time:  48 Hours
  20 servings
This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.

Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth
1   3-pound wild salmon fillet, bones removed, skin on
1/4 cup  kosher or sea salt
3 tablespoons   sugar
1 tablespoon  freshly grated lemon zest
2 teaspoons  freshly ground pepper
2/3 cup  chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
1/3 cup  good-quality tequila
New World Gravlax Recipe at
Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.

Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure.

To serve, gently wipe the salt mixture off the salmon. Slice the salmon very thinly at an angle, leaving the skin behind.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   20 servings
Calories: 121
Fat. Total: 6g
Protein: 11g
Carbohydrates, Total: 2g
Fat, Saturated: 1g
% Cal. from Fat: 45%
Cholesterol: 33mg
Sodium: 371mg
Spotlight Recipe Review See all 8 reviews »

Rating: 1
by: marja Reviewed: 01/22/2012
Not the Gravlax I grew up with!!!
I come from Finland and before moving to Canada,my mom always made us Gravlax,since salmon is very cheap in Finland and now I'm making it to my family the same way my mom taught me.I have never put anything else in my Gravlax but seasalt,sugar,freshly ground white pepper and fresh dill!! Who puts cilantro and Tequila in real Scandinavian traditional Gravlax?? Not a real scandinavian!! Go figure!
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