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Explore Sockeye Gravlax, Salmon Copper, and more!

How to Make Your Own Gravlax in 8 Easy Steps

Cold-cured with sugar, salt, and fresh dill, gravlax has a fresh, delicate flavor and is delicious served either as an elegant appetizer or as an unbeatable topping for smørrebrød, Denmark's open-faced sandwiches.: Assemble the Gravlax IngredientsPrepare the SalmonSeason the FilletsNow for the DillWeight Down the GravlaxAfter Curing for Two DaysSlice the GravlaxServe the Gravlax

Mark Bittman's Gravlax

NYT Cooking: Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing

Alaska salmon...Remove the pin bones that run down a fish filet by laying it over an upturned bowl. They pop up, making them easy to remove with tweezers! Clean and citrus-cure a side of sockeye salmon for your next party! Wrightfood adapts this recipe from Trina Hahnemann's "The Scandanavian Cookbook".


Scandinavian Gravlax - A customer passed along this recipe. They said it was wonderful! I'm going to try it.