But don’t be put off by the name or by the associations! Cold-cured with sugar, salt, and fresh dill, modern gravlax has a fresh, delicate flavor and is delicious served either as an elegant appetizer or as a topping for smørrebrød, open-faced sandwiches.
For the basic version of gravlax, I use:
- one 3 1/2- to 4-pound salmon fillet
- 1 cup sugar
- 1/2 cup salt
- 1 tsp. dill seeds
- 1 Tbsp. freshly ground pepper
- 2 bunches of fresh dill (don’t skimp on the dill, for this is what gives gravlax its unique flavor).
While gravlax is normally prepared using a salmon fillet with the skin on, it works equally as well to use a skinless fillet if that is what is available at your local market.
