Classic Gravlox

    • Prep Time
    • 15 mins
    • Yield
    • 3 1/2 lbs
    • Difficulty Level

This is a recipe for classic gravlox. Lox is so Jewish! With a bagel and cream cheese, lox is the quintessential New York meal. And being Russian, lox is a must—especially on every celebratory table.

We love it on black bread in my house. When we want to get all American and fancy we smear some cream cheese on a toasted bagel and blanket it in lox. But most of the time I don’t bother, because all I really want to taste is that smooth, salty, fatty goodness.

The only problem is that it’s pretty pricey. Lox can cost north of $20 per pound! At those prices, I haven’t been eating it as a snack very often.

So I decided to try and make it myself. I know, very adventurous. And did I mention economical? I basically saved 75 percent by making it at home! I am one economical housewife. All the savings can go into my Chanel jumbo flap bag fund. Did I mention how proud I am of myself? It came out delicious!

I also learned a few things in the process. Here is a quick lesson on lox:

The word “lox” is derived from the Yiddish word for salmon, “laks.” There are different types of lox preparations.

Nova Scotia Salmon is cured with mild brine and then cold smoked.

Scotch Style is a dry brining with salt, sometimes sugar, and spices, which is rinsed off the fish before cold smoking.

Gravlox is a Nordic preparation. The fish is coated with a spice mixture, which includes salt, pepper, sugar, and dill.

I went with the gravlox preparation because there is no cooking involved. You just pour the spice mixture over the fillets and walk away. Return in 24 hours to deliciousness! This will totally impress everyone you know, guaranteed.

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44 Ratings

Ingredients

  • 3 1/2 lb salmon fillet with skin
  • 1 1/2 cups sugar
  • 2 cups sea salt
  • 6 tbsp crushed black pepper
  • 6 tbsp finely chopped fresh dill

Instructions

  • 1. Mix salt, sugar, pepper and dill until incorporated evenly.
  • 2. Wash and debone salmon filet. Pat dry with paper towels.
  • 3. Place in a large enough container so that the fish lays flat. Cover entire filet with the spice mixture. Cover with plastic wrap and refrigerate for at least 24 hours.
  • 4. After one day, clean off most, if not all of the spices with your fingers or paper towel. Do not wash the filet. Place on cutting board and carve very thin strips off the skin. Serve with toast, bagels, cream cheese, caviar, crackers, or latkes!

Instructions

  • 1. Mix salt, sugar, pepper and dill until incorporated evenly.
  • 2. Wash and debone salmon filet. Pat dry with paper towels.
  • 3. Place in a large enough container so that the fish lays flat. Cover entire filet with the spice mixture. Cover with plastic wrap and refrigerate for at least 24 hours.
  • 4. After one day, clean off most, if not all of the spices with your fingers or paper towel. Do not wash the filet. Place on cutting board and carve very thin strips off the skin. Serve with toast, bagels, cream cheese, caviar, crackers, or latkes!

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  • 44 people rated this recipe

  • Average Rating

    (3.1 / 5)


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