I’m not a scientific person. As much as that branch of knowledge fascinates me, I really don’t get it. I love to bake, and mostly do it well, but please don’t ask me to explain the chemistry behind the cake. Molecular gastronomy? Amazing, but beyond my purview. That’s why I think this recipe is so intriguing to me. With less than a handful of ingredients and a little time, this piece of fish is magically transformed. It’s truly one of the simplest things that I cook and, yet, is one of the most impressive. And you don’t have to be a science whiz to make it!
Vodka Cured Gravlax
I’m dead serious. Your friends and family will be dazzled that you made this yourself. Start with a fresh hunk of salmon, a little seasoning, a little herb, a little liquor, and a lot of time. When it’s ready, this cured salmon is sumptuous and subtly flavored with the herbiness of dill and a hint of vodka. You won’t believe how easy it is to prepare, but let’s keep that just between us. Begin this recipe at least 2 days before serving. Here’s the breakdown:
Start with a 2 pound piece of fresh salmon and cut it in half. Or buy two 1 pound pieces.
Line a glass or ceramic casserole dish with 2 long pieces of plastic wrap: 1 piece lengthwise, 1 piece widthwise, leaving the ends hanging outside of the casserole. Lay 1 piece of salmon on top of the plastic wrap in the casserole.
Sprinkle salmon with 3 tablespoons kosher salt, 2 tablespoons sugar,
and 1 teaspoon of freshly ground black pepper.
Layer lots of fresh dill over the salmon.
Drizzle the fish with a tablespoon (or more) of vodka–I use Absolut to keep it all Scandinavian.
Place the other salmon fillet on top of the first one, thin end on top of thick and vice versa, like a puzzle piece.
Wrap the fish tightly with the plastic wrap: first widthwise, then lengthwise.
Cover the casserole with foil, place a plate on top, and then top that with a heavy can.
Place in the fridge and leave to cure for 12 hours. Remove the casserole from the fridge, unwrap it and separate the fillets.
Baste the fish with the accumulated juices in the dish.
Flip the fillets over, so the top one is now on the bottom and vice versa. Rewrap in the plastic wrap, and recover the casserole. Place the weight back on top and place back in the fridge.
Repeat this process every 12 hours for 48 to 72 hours (depending on the thickness of your fish), until the salmon begins to lose its translucency. This piece took the full 3 days to cure because it was very thick at one end.
Wipe away any excess seasoning and the herbs. Using a sharp carving knife, slice the the salmon as you would smoked salmon, thinly away from the skin.
So many uses for this deliciously succulent fish: I often serve it with my potato latkes around the holidays (great party hors d’oeuvres!), with blinis and creme fraiche, Sunday bagels, or in wonderful Smørrebrød…coming soon! If there are any leftovers, tightly wrap them and keep them in your refrigerator for up to 1 week.
Serves 12 or more