Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).
Martha Stewart Living, December/January 1995/1996, Martha Stewart Living, June 1996, Martha Stewart Living, July/August 1998, Martha Stewart Living, Volume 35 December/January 1995/1996
This is the best gravlax recipe ever! I've been making it for years for parties and it is divine. Even though I'm not a big fan of anise or caraway, they work perfectly here. I do a quick rinse under running cool water to remove the spice mixture, then pat dry. Four days is the perfect amount of time to cure it.
Martha Stewart Member
I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!