Gravlax, a thinly-sliced cured salmon, is a satisfying starter for a special meal. (Photo: Andria Dilling)
While gravlax is Scandinavian – not Jewish – it’s being a cousin of lox or smoked salmon makes it feel right to serve at a Rosh Hashanah luncheon, or as an appetizer before dinner.
Ingredients
2 cups kosher salt
2 cups sugar
Zest of 2 oranges
Zest of 2 lemons
Zest of 2 limes
Zest of 2 grapefruit
2 tablespoons juniper berries
1 tablespoon cracked coriander seeds
1 bunch dill, stems and all, roughly chopped
2 tablespoons gin
1 2 to 3 pound fillet of salmon, pin bones removed
Serve with: crackers, toasts, crème fraiche or Greek yogurt sprinkled with zaatar, minced chives, capers, cucumber slices, apple slices, and/or honey
Directions
Mix together the salt, sugar, zests, juniper, coriander, dill, and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
Wrap the fish well in plastic wrap and place it in a large baking dish or rimmed sheet pan. Place a smaller baking dish or sheet pan on top of the wrapped fish, and weigh it down with several large cans of tomatoes or beans. Refrigerate for 36 hours or so.
Unwrap the salmon and throw away the first plastic wrap along with the juices that have accumulated. Recover the fish with the salt mixture, and rewrap the cure-covered salmon with new plastic wrap. Place it in the baking dish and weigh it down again. Refrigerate for another 12 to 24 hours.
Unwrap the salmon and rinse off the cure. Dry with paper towels, then slice the salmon very thinly on the bias. Serve with: crackers or toasts, crème fraiche or Greek yogurt, chives, capers, cucumber slices, apple slices, and/or honey.