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Parve
Easy
10-12 Servings
Allergens 
No Allergens specified
1 h
Diets
Our signature cured fish board boasts a variety of flavors of cured salmon. The base cure process is all the same, and we add different flavors afterward. I’m sharing the cure process with you so you can try it on your own. Experiment with flavors like beet gravlax or pepper-crusted gravlax, and pair them with your favorite dips and sauces.
1 tablespoon allspice seeds
1 tablespoon coriander seeds
1 tablespoon juniper berries
1 tablespoon whole black peppercorns, such as Gefen
2 cups sugar
1 and 3/4 cups Tuscanini Coarse Salt
1 center cut of salmon, skin removed (the width of 6–8 slices)
1 bunch of fresh dill, washed
Use a mortar and pestle or a spice grinder to coarsely grind the allspice, coriander, juniper berries, and peppercorns.
In a bowl, mix the ground spices with the sugar and salt. Divide the cure mixture in half and set aside.
Wash the salmon thoroughly and pat dry with paper towels.
Spread half of the cure mixture evenly over the bottom of a baking dish and place the salmon over it. Top with the dill and the remaining cure mixture, covering the salmon completely.
Wrap the dish tightly with plastic wrap and refrigerate for 12 hours.
Remove the salmon from the cure. Rinse it thoroughly and pat dry with paper towels until fully dry. Discard any cure mixture left in the dish and rinse the dish.
Cut the salmon in two-to-three-inch slices and place them back in the dish, leaving space between the slices. Cover with plastic wrap and place in the freezer for 30–45 minutes, until salmon is slightly firm but not fully frozen.
Slice thinly, about 1/8-inch thick, along the shorter side of the fish. Arrange on a board and serve immediately or wrap tightly with saran wrap and refrigerate up to three to four days.
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