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1 side of sushi-grade salmon (skin on)
4 cups Gefen Sugar
4 cups Haddar Kosher Salt
1 teaspoon Gefen White Pepper
1 teaspoon Gefen Black Pepper
1 cup Lvov Vodka
1 raw beet, thinly sliced
fresh dill
Gefen Extra Virgin Olive Oil
Rinse the salmon under cold water and pat it dry with paper towels.
In a large bowl, mix together Gefen Sugar, Haddar Kosher Salt, Lvov Vodka, Gefen White Pepper, and Gefen Black Pepper.
Place a large piece of plastic wrap on a clean surface. Sprinkle a third of the sugar and salt mixture onto the plastic wrap, creating a bed for the salmon.
Lay the salmon, skin-side down, on top of the sugar and salt mixture.
Sprinkle the remaining sugar and salt mixture over the top of the salmon.
Place the sliced raw beet on top of the salmon.
Add a generous amount of fresh dill on top of the beet slices.
Wrap the salmon tightly with the plastic wrap, ensuring that it is completely sealed.
Use a fork to poke several holes in the plastic-wrapped salmon to allow the juices to escape.
Place the wrapped salmon in a shallow dish and weigh it down with a heavy object (such as a can or a plate with weights on top).
Refrigerate the salmon for 24 to 48 hours, turning it occasionally to ensure even curing.
After the curing period, unwrap the salmon and scrape off and pat dry the excess salt and sugar mixture.
Thinly slice the gravlax with a sharp knife at an angle, starting from the tail end.
Garnish with capers, scallions, diced beets, and parsley. Finish with a drizzle of Gefen Extra Virgin Olive Oil.
Enjoy your homemade gravlax with your favorite accompaniments, such as Tuscanini thin crackers or Manischewitz Tam Tam Crackers (or, on Passover, your favorite kosher for Passover crackers).
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