Gravlax most commonly know as Lox is a cured salmon dish which makes an excellent appetizer to any meal. Lox can also be eaten for breakfast and the typical way is on a bagel with a little cream cheese. I do have to warn you though, if you choose to create this dish beware it may lead you down experimenting with other cured meats and home made sausages and cold cuts.
Ingredients
- 1/4 cup sugar Pantry
- 1/2 cup kosher salt Pantry
- 2 tbsp freshly-ground black pepper Pantry
- 2 tbsp chopped fresh dill
- 16 oz. skin-on, center-cut salmon, preferably wild
Directions
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Combine the sugar, salt, pepper and dill in a mixing bowl. This is your brine mix.
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Cover a plate with plastic wrap, and pour half of the sugar-salt mixture on top and spread evenly. Place the salmon on top of the spices, flesh-side-down, and cover with the rest of the sugar-salt mixture.
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Wrap the whole thing tightly with plastic wrap (I wrapped around the plate twice) and refrigerate for at least 48 hours (it will be cured after 48, but it’s better after 60-72). Every 12 hours or so, flip the fish over and redistribute the brine mixture. As the brine mixture pulls the liquid out of the fish, you’ll notice a lot of oily residue seeping out. Wrapping the whole thing in a thick dish towel helps to keep mess to a minimum.
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Once the fish has finished curing, rinse well under cool running water, pat dry and slice very thinly against the grain and serve immediatley.
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If you have leftovers, store them tightly-wrapped in plastic wrap. They’ll keep for another 4-5 days.
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Makes about 1 pound of lox.
Recipe source: Broke Ass Gourmet
Photo source: Dietrich Ayala
