How to Make Gravlax

FULL RECIPE BELOW

Learn how to make salmon gravlax with LearnToCook.com.

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SALMON GRAVLAX RECIPE: http://learntocook.com/fish/how-to-make-gravlax/

Gravlax:

½ Whole Salmon
2 lb Kosher Salt
2 lb Granulated Sugar
1 oz Black Peppercorn
1 bunch Fresh Dill
1 bunch Fresh Tarragon
1 bunch Fresh Parsley
1 bunch Fresh Chives
1 bunch Fresh Thyme
1 bulb Fresh Fennel
2 oz Pernod
4 Bay Leaves
4 Star Anise
4 Cloves
3 Lemons (Zest Only)
24 inches Cheesecloth

Directions:

1. Scale and filet salmon.
2. Combine salt and sugar.
3. Place all other ingredients in a food processor with some of the salt/sugar mixture and process until uniform. Mix with the rest of the cure.
4. In a full 2” pan, place a rack and enough cheesecloth to be able to wrap the fish in one layer. Place 1” cure on the cheesecloth, then the salmon, then the remaining cure. Wrap in cheesecloth. Ensure entire filet is covered.
5. Refrigerate, uncovered for 48-72 hours depending on thickness of filet.
6. Rinse quickly in cold water and allow to air dry overnight on a rack.
7. Slice thinly and serve.

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