How to make salmon gravlax
Set up a celebration station at your next party with this show-stopping gin-cured salmon gravlax as the hero.
Dec 01, 2023 12:34amTranslated as "buried salmon" from Swedish, gravlax refers to the medieval custom in Scandinavia of burying lightly salted salmon and other types of fish in the ground, or in barrels, covered with birch bark, as a way of preserving fish for winter. These days, gravlax is the ideal summer entertaining dish: one you can prepare ahead of time, without an oven, that's easy for guests to serve themselves and build their own entrée.
Here, we use gin and beetroot to cure the fish, adding both flavour and colour. Pair it with a signature gin-based cocktail, or simply serve with perfectly chilled Champagne.
Step 1
To cure salmon, place 250gm each rock salt and caster sugar in a large bowl with 300gm coarsely grated beetroot (we used a 1kg boneless fillet). Coarsely chop fennel fronds, dill and flat-leaf parsley leaves (about ½ cup combined) and add zest of 1 lemon and 100ml gin. Toss to combine.
Step 2
Spread half mixture in the base of a non-reactive container large enough to fit salmon snugly. Place a boneless fillet of salmon, skin-side down, on top of mixture and spread remaining mixture on top. Cover and refrigerate for at least 24 hours (see note) to cure.
Step 3
Remove salmon from cure, brush off remaining mixture and pat dry.
Step 4
For an optional herb crust, toast 2 tsp fennel seeds in a small pan until fragrant (30 seconds), then crush with a mortar and pestle. Transfer to a bowl, add ⅓ cup combined finely chopped dill, chervil, chives, and flat-leaf parsley and zest of 1 lemon and half an orange; mix well.
Step 5
Place salmon on a large chopping board, skin-side down. Brush lightly with 2½ tbsp Dijon mustard, then scatter with herb mixture, pressing it into the salmon. Using a salmon slicing knife or long flexible filleting knife, thinly slice salmon, slicing off the skin.
ingredients
- 1 kg boneless salmon fillet
- 250 gm rock salt
- 250 gm caster sugar
- 300 gm beetroot, grated
- ½ cup combined fennel fronds, dill and flat-leaf parsley, coarsely chopped
- Zest of 1 lemon
- 100 ml gin
Herb crust (optional)
- 2 tsp fennel seeds
- ⅓ cup combined dill, chevril, chives and flat-leaf parsley, finely chopped
- Zest of 1 lemon
- Zest of half an orange
- 2½ tbsp Dijon mustard
method
- 1
To cure salmon, place 250gm each rock salt and caster sugar in a large bowl with 300gm coarsely grated beetroot (we used a 1kg boneless fillet). Coarsely chop fennel fronds, dill and flat-leaf parsley leaves (about ½ cup combined) and add zest of 1 lemon and 100ml gin. Toss to combine.
- 2
Spread half mixture in the base of a non-reactive container large enough to fit salmon snugly. Place a boneless fillet of salmon, skin-side down, on top of mixture and spread remaining mixture on top. Cover and refrigerate for at least 24 hours (see note) to cure.
- 3
Remove salmon from cure, brush off remaining mixture and pat dry.
- 4
For an optional herb crust, toast 2 tsp fennel seeds in a small pan until fragrant (30 seconds), then crush with a mortar and pestle. Transfer to a bowl, add 1/3 cup combined finely chopped dill, chervil, chives, and flat-leaf parsley and zest of 1 lemon and half an orange; mix well.
- 5
Place salmon on a large chopping board, skin-side down. Brush lightly with 2½ tbsp Dijon mustard, then scatter with herb mixture, pressing it into the salmon. Using a salmon slicing knife or long flexible filleting knife, thinly slice salmon, slicing off the skin.