This was one of my contributions for ladiez brunch and I was really happy with it. It’s easy, but time consuming. I used a recipe that I got from our Eater in the Embassy series (from an Icelandic diplomat) with a bit of adaptation – I halved the recipe, as I didn’t have the money for 4 pounds of salmon. I also added sugar, because although he defined “graflax” as involving a cure of both salt and sugar, the recipe he sent only had salt. The results had great texture and were a big hit.
2 pounds salmon (the recipe specified tail meat but I did not get that specific)
2-3 tbsp salt
3-4 tbsp sugar
1 tbsp crushed pepper
1-2 tbsp fennel seeds
fresh dill to cover the fillets
1 red onion, chopped
Take the fillets and dry them off. Lay them down, meat side up and drizzle on the spices. I cut mine into four pieces in order to better fit in plastic bags.
Start with salt, sugar, pepper and fennel, mix those together in a little bowl and then distribute evenly over the fillets.
Then evenly distribute the fresh dill across the fillets, followed by the onions.
After this, place one fillet on top of the other (meat on meat) and place in plastic wrapping (2 bags ) on top of a plate.
Store in fridge for 48 – 72 hours, turning every 24 hours.
Clean the spices off the filets (scrape off with a knife) and slice the fillets thinly.
4 oz mayo
1 tablespoons honey mustard
1/2 tablespoon honey (a runny type)
1/2 tablespoon dill (dried & fresh finely chopped)
salt and pepper according to taste
brown sauce coloring – a little bit (I used Gravymaster)
Mix together and serve with gravlax.