Gravlax Salmon or Rainbow Trout
Gravlax is an easy and simple way of dry curing a variety of fish species but most commonly used and my favorite fish to use is salmon or rainbow trout. The recipe shown below is the most basic Gravlax recipe and once mastered you can begin to personalize it by adding your own spices and even Vodka to the mix.
Depending on the size of the salmon or rainbow trout fillets being used will determine how much of the ingredients used. The recipe below is for 2-pounds of fish fillets.
- In a bowl, combine the salt, sugar, and pepper.
- Lay the filets on a large cookie sheet or pan skin side down and thoroughly cover the flesh of both filets with the curing mixture.
- Lay the 2-filets on top of each other flesh-to-flesh and tightly plastic-wrap both filets together (flash-to flesh).
- Place the 2-filets plastic-wrapped filets on a plate or cookie sheet and place another plate or cookie sheet on top covering the fish filets and weight the top covering down with just enough weight to lightly press down on the filets. Place in the fridge to chill for 12 to 14 hours.
- Remove from the fridge and drain all liquid from the plate or cookie sheet flip the filets over so the bottom one is now on the top, cover, weight, and place back in the fridge for 12-hours or overnight.
- The fish is now cured but after the second refrigeration, I like to remove and rinse the excess salt off the filets and leave the filets to dry on the counter for 6-hours. (Optional)
- When ready to eat, using a sharp knife thinly slice the Gravlax filets against the grain.
You now have thinly sliced Gravlax filets that can be used on a variety of dishes making you look like a gourmet chef!
Examples where Gravlax slices can be used: Appetizers, Breakfast/lunch Bagel, Poached Eggs and anything you can think of.