Gravlax, I don’t think we really need to say anymore than that. It speaks for itself. A staple of the kiddish, a mainstay of the shabbas table and an absolute necessity to make yourself at least once in your life.
Gravlax is one of those things that once you realise how easy it is you will feel like a real shmendrik for ever having to buy it from an overpriced store. Just like sauerkraut and dill pickles. Easy to make real homely kind of food, Jewish soul food.
It’s easy to make and here is the basic recipe for it. You can also add beetroot to give it a cool pink exterior (it doesn’t really add any flavour and it will stain your hands while you prepare it but my word does it look beautiful at the end.)
- Fresh Salmon. You can use any cut of salmon, I like to use a whole side trimmed to a nice even square. Make sure you know the weight because this is how you measure the ingredients needed.
- Beetroot (optional)
- Gin/vodka (optional)
Method (measurements for 1kg of Salmon)
- Combine 1 cup of salt, 1 cup of sugar, one bunch of dill and tbs of peppercorns in a bowl. (Salt to sugar ration should be 50:50 and combined should equal to half the weight of the fish)
- Place fish skin down on glad wrap in a baking tray
- Cover with mixture and wrap in glad wrap
- Use a weight on the fish (a brick or any weight)
- Place in fridge for 48-60 hours
- Wash mixture of the fish and it is ready to slice up and eat
I like to let it sit for another 10-12 hours in a Tupperware in the fridge, this allows the flavour from the outer layer to soak through more into the middle of the fish
If you want to make it pretty then continue reading…
To make it looks beautiful and have that gorgeous pink exterior then all you need to do is go back to the first step of the method
- Skin and dice 4 fresh beetroots and add to spices mixture
- Blend in food processor until smooth (now you can add some gin or vodka if you like) I’m not sure what this bit does but probably something, also probably nothing, up to you.
- Continue with method above
There is one way and one way only to consume this beautiful piece of culture and it is on an everything bagel with too much schmear!! Maybe some Adamama pickle onions if you’re lucky.
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