As a Canadian you have probably heard the term lox in reference to any cured salmon dish.  Curing salmon was (and still is) a process that was used by many cultures over the centuries as a means of preserving the fish in the absence of refrigerators.  We all have refrigerators now but this classic Nordic dish is fun and easy, not to mention an out of the ordinary surprise for your friends and family.

Salmon Glavlax

  • 3 lb Salmon Fillet, Skin on, cut lengthwise
  • 1 large bunch fresh dill, roughly chopped
  • 2 cups kosher salt
  • 2 cups brown sugar
  • 1 teaspoon crushed black peppercorns
  • 1/4 cup vodka (your favourite brand)

In a bowl, add the fresh dill with the coarse salt and brown sugar.  Sprinkle the salmon fillets with the crushed peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with saran wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.

After that time, the flesh will have lost its translucency. Rinse under cold water and pat dry.

Slice the gravlax thinly on the bias and without the skin.  Serve with capers, mustard, olives etc…