Gravlax with Cucumber Slaw on Black Bread
Gravlax, a Swedish dish, is salmon cured with ingredients like vodka, sugar, and dill.
Martha Stewart Living, February 1996
- 2 tablespoons plus 1/2 teaspoon salt
- 1/4 cup plus 3/4 teaspoon sugar
- 1/4 teaspoon ground juniper berries
- 1 pound salmon fillet, tail end, with skin
- 1 tablespoon vodka
- 1 cup roughly chopped fresh dill
- 1/2 European cucumber
- 3 radishes, finely grated
- 1/2 teaspoon black or white sesame seeds
- 1 teaspoon freshly grated ginger
- 2 1/2 tablespoons rice-wine vinegar
- 36 one-and-a-half-inch squares black bread
- Combine 2 tablespoons salt, 1/4 cup sugar, and juniper; sprinkle on salmon flesh. Drizzle salmon with vodka; arrange dill on top. Wrap with plastic wrap; place in a shallow nonreactive dish. Place a board on top, and weight it with about 10 pounds of cans. Refrigerate for 2 days.
- On medium holes of a box grater, grate cucumber in long strokes. Place in a colander; press to extract liquid. Transfer to a bowl; add remaining 3/4 teaspoon sugar and 1/2 teaspoon salt, radishes, sesame seeds, ginger, and vinegar; toss.
- Slice salmon as thinly as possible on an angle; place a small piece on each bread slice. Top with 1/2 teaspoon slaw.
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