Star anise and fennel add an Asian twist to salt-cured salmon, a Scandinavian classic.

Martha Stewart Living, August 1992


Recipe Summary

Makes 50


Ingredient Checklist


Instructions Checklist
  • Combine sugar, salt, star anise, and peppercorns in a spice grinder or mortar and pestle and grind until spices are well crushed. Rub fish well with the mixture.

  • Arrange chopped fennel leaves, lemon slices, and any leftover seasonings in a glass baking dish large enough to hold the fish flat. Sprinkle flesh side of fish with vodka and lay in dish, skin side up.

  • Cover fish with plastic wrap and place a wooden cutting board on top. Weight with cans. Cure in refrigerator for 2 to 3 days. Fish should look opaque when done.

  • Remove fish from baking dish and brush off seasonings. Serve immediately, or rewrap and refrigerate for 1 to 2 days.

  • To serve, slice very thinly on an angle down to skin. To assemble hors d'oeuvres, top each cracker with a slice of gravlax, a slice of fennel, some fennel leaves, and a sprinkling of sesame seeds.