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Food

Salt-Cured Gravlax in Olive Oil

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Salt-Cured Gravlax in Olive Oil
Gravlax is one of the easiest preserves in the world to make. Season the fish, cover it in salt and something sweet, and wait for a few days before rinsing well. This recipe elevates it further with a soak in a bath of oil. [callout]
  • Preserving technique: Salt
  • Yield: 1 lb (450 g)
  • Time to make: 15 minutes
  • Time to wait before eating: 2 days
  • When to eat: Within 10 days
[/callout] [callout] You can replace the maple syrup with honey or add black peppercorns to the cure. [/callout]

Ingredients

  • 1 lb (450 g) salmon fillet, skin on
  • 1 Tbsp (15 mL) maple syrup
  • 1 Tbsp (15 mL) powdered mustard
  • 3 Tbsp (45 mL) kosher salt
  • 3 Tbsp (45 mL) fresh lemon juice
  • 2 tsp (10 mL) lemon zest
  • 3 shallots, shaved with mandoline
  • 3 to 4 bay leaves
  • 2 to 3 large sprigs of dill (or 2 tsp/10 mL dried dill weed)
  • 1 cup (250 mL) extra-virgin olive oil (approximately)

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