Gravlax [0000937]

Ingredients:

1 pound (450g) salmon fillet, skin-on, pin bones removed
1/4 cup kosher salt
1/4 cup granulated sugar
1 tablespoon crushed black peppercorns
1 bunch fresh dill, chopped
Zest of 1 lemon
Zest of 1 orange
2 tablespoons vodka or aquavit (optional)
Gluten-free mustard sauce or dill sauce (for serving)

Instructions:

In a mixing bowl, combine the kosher salt, granulated sugar, crushed black peppercorns, chopped fresh dill, lemon zest, and orange zest. Mix well to create the gravlax curing mixture.

Place a large piece of plastic wrap on a clean work surface.

Lay the salmon fillet, skin-side down, on the plastic wrap.

Sprinkle the vodka or aquavit (if using) evenly over the salmon fillet.

Spread the gravlax curing mixture evenly over the top of the salmon fillet, ensuring it's completely covered.

Wrap the salmon tightly in the plastic wrap.

Place the wrapped salmon in a shallow dish or on a baking sheet.

Place a weight on top of the wrapped salmon to help press it down. You can use cans, a heavy skillet, or a similar weight. This will help the curing process.

Refrigerate the gravlax for 2-3 days, turning it over once a day to ensure even curing.

After 2-3 days, unwrap the gravlax and scrape off the curing mixture. The salmon should be firm and have a beautiful, slightly translucent appearance.

Slice the gravlax thinly at an angle.

Serve your gluten-free Gravlax with gluten-free mustard sauce or dill sauce, along with your choice of bread or crackers.

Gravlax is a Scandinavian delicacy of cured salmon with a delightful combination of dill, citrus, and spices. Enjoy this gluten-free version as an elegant appetizer or part of a festive spread!