You've procured the salmon, dill, and other accoutrements and are about to get cracking curing a batch of gravlax at home, but now what? While a relatively simple process, home-curing — and, for that matter, slicing cured salmon — is a culinary adventure many aren't yet acquainted with, so we've broken it down visually to make matters more clear. Follow along with our step-by-step guide to preparing gravlax at home.
Whether you're hosting a brunch, bridal shower, or cocktail party, elegant yet super-simple to prepare gravlax-topped toasts are sure to shine. Delicate and decadent cured salmon (whether home-cured or store-sourced) finds its ideal match when paired with nutty crackers, tangy crème fraiche, briny capers, and a sprig of dill to freshen it all up.
Even better, though this bite looks mighty sophisticated, it requires little more than assembling a few ingredients, and can be easily scaled up or down. It's equally at home as the starter for an intimate four-person dinner party as it is at a blowout bash for 50, just shop for ingredients accordingly.
Home-curing gravlax, while perhaps not on par with dry-aging steaks at home or transforming a slab of pork belly into bacon, might still seem like a culinary experiment best left to the experts, but that's not the case. Minimal effort and time are required — the salmon cures for a mere three days — to yield results far superior to the majority of store-bought options. This is largely because you, not the producer, are in control of the quality of fish you select, as well as the choice of flavoring agents. And at a third of the price, home-cured gravlax is far more economical than store-bought, even when using top-quality ingredients.
Seek out the freshest salmon you can acquire: the flavor of the fish intensifies as moisture is lost in the curing process. Instructions here are for gravlax with a classic dill and anise flavor profile, but feel free to experiment with other spices and herbs; just keep the ratio of sugar, salt, and fish consistent.
A Zuckerhut (sugar cone) is doused in Barcardi 151, and then set ablaze. The caramelized goodness then drips into the heady and seasonal brew. The lighting of the punch serves as a particularly festive kickoff to a cozy little holiday gathering. It's liquid Gemuetlichkeit (cozy kitsch).
In addition to the mulled wine, we also put out a pretty massive spread of food. There's a lot of German and Scandinavian foods: fresh baked rye bread, cold cuts, pungent cheeses, stollen, quark, and gravlax, among other selections. Every year my husband makes the gravlax at least a week in advance, letting it cure in the fridge in its mixture of dill, brown sugar, and salt.
To check out a photo of the punch and see what else she served at the party, read more.
- The second season of Avec Eric premieres this weekend.
- The second season of Avec Eric premieres this weekend. — Feast
- Nigerian fast food is going global. — Eatocracy
- Are copycat farmers markets ruining the way we shop? — Grub Street NY
- Learn how to make dried apple chips. — Serious Eats
- 20 French dishes you could be eating this weekend. — The Kitchn
- Here's 13 people who are changing the way we eat. — Chow
- Do you enjoy gravlax? — The Epi-Log
- Ex-Gourmet editor in chief, Ruth Reichl, has a new gig at Random House. — Eater
- The hit vampire sensation Twilight makes a wonderful theme for a party. — Hostess With the Mostess
- What do you think of Food Network's latest show, 5 Ingredient Fix? — Eat Me Daily
- The ultimate Cheetos taste test. — Serious Eats
- Learn the difference between lox and gravlax. — Chow
- On drinking healthy and drinking smart. — The Atlantic
- The proper technique for cooking onions. — The Kitchn
- Must make: artichoke and olive crostini.— Smitten Kitchen