Reviews (2)

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37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3

Martha Stewart Member

Rating: Unrated

01/13/2009

                This is the best gravlax recipe ever!  I've been making it for years for parties and it is divine.  Even though I'm not a big fan of anise or caraway, they work perfectly here.  I do a quick rinse under running cool water to remove the spice mixture, then pat dry.  Four days is the perfect amount of time to cure it.

Martha Stewart Member

Rating: Unrated

11/02/2008

                I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!

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Recipe Summary

Yield: Serves 16

Ingredients

Ingredient Checklist

1 (8-pound) boned salmon, cut into 2 fillets, skin on

1/4 cup whole anise seeds, toasted

1/4 cup whole caraway seeds, toasted

1/4 cup freshly ground black pepper

1 cup sugar

1/2 cup salt

5 large bunches of fresh dill, coriander, or chervil

1/4 cup vodka, aquavit, or gin

Gallery

Recipe Summary

Yield: Serves 16

Recipe Summary

Yield: Serves 16

Recipe Summary

Yield: Serves 16

Yield: Serves 16

Serves 16

Ingredients

Ingredients

  • 1 (8-pound) boned salmon, cut into 2 fillets, skin on
  • 1/4 cup whole anise seeds, toasted
  • 1/4 cup whole caraway seeds, toasted
  • 1/4 cup freshly ground black pepper
  • 1 cup sugar
  • 1/2 cup salt
  • 5 large bunches of fresh dill, coriander, or chervil
  • 1/4 cup vodka, aquavit, or gin

Directions

Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.

Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).

Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.

After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.

After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.

To serve, slice each fillet on the diagonal into thin pieces.

Reviews (2)

Add Rating & Review

37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3

Martha Stewart Member

Rating: Unrated

01/13/2009

                This is the best gravlax recipe ever!  I've been making it for years for parties and it is divine.  Even though I'm not a big fan of anise or caraway, they work perfectly here.  I do a quick rinse under running cool water to remove the spice mixture, then pat dry.  Four days is the perfect amount of time to cure it.

Martha Stewart Member

Rating: Unrated

11/02/2008

                I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!

Reviews (2)

Add Rating & Review

37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3

Add Rating & Review

37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3

37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3

37 Ratings

5 star values:

                                  4

4 star values:

                                  2

3 star values:

                                  13

2 star values:

                                  14

1 star values:

                                  3
  • 5 star values:
  • 4
  • 4 star values:
  • 2
  • 3 star values:
  • 13
  • 2 star values:
  • 14
  • 1 star values:
  • 3

Martha Stewart Member

Rating: Unrated

01/13/2009

                This is the best gravlax recipe ever!  I've been making it for years for parties and it is divine.  Even though I'm not a big fan of anise or caraway, they work perfectly here.  I do a quick rinse under running cool water to remove the spice mixture, then pat dry.  Four days is the perfect amount of time to cure it.

Martha Stewart Member

Rating: Unrated

11/02/2008

                I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!

Martha Stewart Member

Rating: Unrated

01/13/2009

                This is the best gravlax recipe ever!  I've been making it for years for parties and it is divine.  Even though I'm not a big fan of anise or caraway, they work perfectly here.  I do a quick rinse under running cool water to remove the spice mixture, then pat dry.  Four days is the perfect amount of time to cure it.

Rating: Unrated

Rating: Unrated

11/02/2008

                I love Gravlax! I've always made mine with just plain sugar, salt, pepper, and dill. I'd never thought to use any spices! Don't know why!! I will certainly use this recipe soon!

All Reviews for Gravlax

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Gravlax

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest