Gravlax (Norway)

Gravlax is a magical form of salmon: cold-cured rather than smoked, and entirely able to be made at home. All you need is 3 pounds (1.5 kg) of fresh high-quality salmon, a refrigerator, and time. Three days, in fact. But once it's done, all smooth and buttery, you'll be happy you waited.
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The key is to wrap the salmon extremely tightly so no air can get in and no liquid can get out. And weigh it down in the fridge - that will help force the cure into the fish. Traditionally, it's great with pumpernickel and a mustard-dill sauce, but it also works great as a lox substitute on bagels.
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Makes twelve servings
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INGREDIENTS​​
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1 bunch dill, roughly chopped, plus sprigs for serving
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zest from 3 lemons
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1¼ cups kosher salt
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1 cup (packed) light brown sugar
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1 Tbsp. cracked black peppercorns
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3-pound (1.5 kg) boned salmon, skin on
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STEPS
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Unless you're really good at boning a fish, have your local fishmonger bone a 3 pound side of salmon, keeping the skin on. Stay away from the tail, as there's not enough meat there.
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Finely grate lemon zest directly into a medium bowl; save fruit for another use. Add dill, salt, brown sugar, and peppercorns and mix until combined. This is the "cure."
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Place a large sheet of parchment paper on a large rimmed baking sheet. Pour one-third of cure lengthwise down the center of parchment.
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Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side.
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Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic, and replace onto the baking sheet.
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Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
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Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Make sure fish is cold.
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Slice very thinly with a long, thin, VERY sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Slice at a 45-degree angle until you get wide ribbons (the first few won't be perfect—keep trying! Cutting the salmon is definitely the hardest part).
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Arrange salmon on a platter; serve with bagels, pumpernickel bread, dill sprigs, lemon wedges, or a traditional mustard sauce, if desired.
Recipe adapted from https://www.bonappetit.com/recipe/citrus-and-dill-gravlax
and https://cooking.nytimes.com/recipes/1015572-mark-bittmans-gravlax
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Photo by Miia Ranta