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Gravlax, a salt-and-sugar cured salmon that's a Scandinavian favorite, is wonderfully delicious. It's also quite easy to make it yourself.... More »
Difficulty:
Moderately Challenging
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This is a very good and detailed description of how to make Gravlax. It really is that easy and it has always come out good for me. A few times I have got gravlax, in restaurants, that have been too salty. My guess is that it had been left too long in the salt mix.
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The transformation from common salmon to incomparable gravlax happens in two to four days, in the refrigerator, with almost no attention from the cook. In fact, it is so easy to make that an all-thumbs, reluctant cook bearing homemade gravlax can seem like Escoffier.
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Some lox is smoked and some lox is treated with dill and other herbs (so-called gravlax). The recipe given here is for very ... • First of all you need fresh fish, not thawed-out frozen fish, whose flesh is somewhat broken down by the freeze-thaw cycle. But if you cannot get fresh, you'll have to make do with frozen,
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How to Make Gravlax
Definition of
- Gravlax
- -n.
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