Gravlox Scandinavian cured salmon
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Try this with a bit of caviar (black lumpfish) spread on the slices. Even better is thinly sliced and chopped onion. Makes an excellent appetizer and may be wrapped in plastic and frozen.
Amounts are approximate (except salt) and can be varied according to individual taste. Lime or orange zest may be used in place of lemon zest. Curing for too long a time ruins the salmon and makes it very salty and tough but too little time and you have "sushi." Also, do not skimp on the lemon juice since it tends to balance the saltiness in the cure.
2 tablespoons Kosher salt
2 tablespoons dill weed
1 tablespoon lemon juice
2 tablespoons lemon zest
1 tablespoon brown sugar
6 ounces Atlantic salmon
2 teaspoons Liquid Smoke, or to taste
Mix salt, dill weed, lemon juice, lemon zest and brown sugar together to make the curing mix. Remove skin from the salmon. Place salmon on a 10-inch strip of clear plastic and coat with half the curing mix. Rub to coat evenly. Turn salmon over and repeat on opposite side.
Wrap salmon to close tightly, place in Ziploc bag and refrigerate. Thin salmon portions (1/2 to 3/4-inch) will require 4-6 hours to cure; medium thickness (1-1-1/4-inches) need 6-7 hours and thicker ones perhaps 8-9 hours. Note that very thin sections of the fillet should be folded over to make the fillet into a uniform thickness. The salmon should feel a little stiff and somewhat dry when cured.
Open plastic and scrape excess salt from Salmon and lightly rinse off cure mix. Drizzle liquid smoke over both sides of salmon and lightly rub. Additional dill weed and lemon juice may be added at this time to suit your taste. With a very sharp knife slice thinly on an angle and enjoy with your favorite cracker.