Aquavit Cured Gravlax with Caraway, Fennel and Juniper
Elegant and easily enjoyable Gravlax with traditional flavors of caraway, fennel and juniper.
Ingredients
- 2/3 cup granulated sugar
- 1/3 cup kosher salt
- 1 tablespoon ground white or black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon caraway seeds
- 1 teaspoon dried juniper berries
- 2 1-pound salmon or trout filets, skin on
- 1 cup fresh dill springs
- ¼ cup aquavit or gin
Instructions
- Mix together sugar, salt, pepper, fennel, caraway and juniper in a mortar or heavy bowl and grind slightly with a pestle or other heavy object; set aside.
- Rinse fish filets in cold water and pat dry with paper towel. Lay one filet skin-side-down in a glass baking dish. Rub and pack some of the sugar mix on both sides.
- Lay the fresh dill on the flesh side of the filet. Cover the other filet flesh side with the sugar mix and put on the first filet like a sandwich.
- Top the skin side of the second filet with remaining sugar mix, being sure to also coat the edges of the fish.
- Sprinkle on about a tablespoon of the aquavit or gin and wrap the entire dish tightly with plastic. Put a heavy weight on top and refrigerate for 12 hours.
- Unwrap and flip the fish “sandwich” over. Baste all sides with the brine that is developing in the pan and sprinkle with another tablespoon of gin.
- Wrap, weight and refrigerate and repeat the entire process again in 12 hours. Keep this going for at least 48-72 hours (but don’t use more than the ¼ cup of alcohol for sprinkling).
- Unwrap the fish, discard the dill and rinse the filets under cold water and pat dry with paper towel.
- Place the gravlax skin side down on a cutting board. With a long, very sharp bladed knife, slice gravlax against the grain on the diagonal into thin pieces.
- Refrigerate any remaining gravlax, wrapped in plastic, for up to 2 weeks.
Notes
Tips for Success:
- Use the freshest salmon or trout possible from a reputable source for best results. Do not use previously frozen fish! This will result in a "mushy" texture.
- Aquavit or gin may be used in the curing process. As with the fish, use a very high quality spirit. What you put in is what you get out!
- Serve the gravlax with Sweet Mustard Sauce, thinly sliced fresh fennel, capers, hard boiled eggs, lemon wedges or greens as part of a festive buffet.