We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.
- Yield: Serves 4 to 6
Source: Martha Stewart Living, December 2001
- 1/2 cup sugar
- 1/4 cup coarse salt
- 1 tablespoon whole white peppercorns, crushed
- 1 tablespoon coriander seeds, crushed
- 2 one-pound center-cut salmon fillets, skin on
- 2 ounces fresh dill, coarsely chopped
- 1/4 cup aquavit or vodka
Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
Place one fillet on top of the other, and wrap tightly in plastic wrap.
Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.