It may sound intimidating, but making gravlax is very easy. It’s a simple cold-curing process with no special equipment needed. And for those who don’t enjoy the final texture of gravlax,
it doesn’t have to be eaten right out of the refrigerator. Adding
sliced or chopped gravlax to pasta, eggs, pizza and dips is
an easy protein source for a quick, healthy and super-flavorful
This is one of my husband’s and both of my sons’ favorite
Herbs of choice
4 fresh dill sprigs
4 fresh rosemary sprigs
6 sprigs flat-leafed parsley
2 sprigs fresh thyme
½ cup basil leaves
1 tablespoon fennel seeds
10 sprigs of chives
Cut a section of a whole fish that can be matched to fit on top of each other for this method of preservation. Lay one fillet skin side down in a glass baking dish. Sprinkle half of the salt, sugar and pepper mixture over fillet. Lay all of the herbs on top of fillet. Sprinkle the remaining salt, sugar and pepper mixture over the second fillet.
Place the second fillet atop the first fillet – the thicker section on top of the thinner section – sandwiching the herbs between the two. Cover with plastic wrap and weigh down with a heavy object. We use a lead ingot for a weight, as it fits well in the refrigerator. Turn the “fish sandwich” every 12 hours for 48 hours. After fish has cured, slice meat diagonally off skin.
Editor’s note: For personally signed copies of Tiffany Haugen’s popular book, Cooking Salmon & Steelhead, send a check for $25 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or order online at scotthaugen.com. Tiffany Haugen is a full-time author and part of the new online series, Cook With Cabela’s. Also, watch for her on The Sporting Chef, on the Sportsman Channel. Follow her on Instagram, Facebook and Twitter.