By:Regent Seven Seas Culinary Arts Chef/ Kitchen Executive Chef Kathryn Kelly
AQUAVIT-CURED SALMON GRAVLAX
makes 1 16-ounce gravlax
½ cup kosher salt
½ cup maple sugar
1 tablespoon pink peppercorns, lightly crushed
4 juniper berries, lightly crushed
4 allspice berries, lightly crushed
1 bunch dill, finely chopped
3 tablespoons aquavit
1 16-ounce boneless, skinless salmon fillet
In a small bowl, mix together the salt and sugar. On a large work surface, roll out plastic wrap about 3 times the size of the salmon fillet. Sprinkle half of the salt and sugar mixture in the middle of the plastic — about the size of the salmon fillet. Top mixture with half the crushed peppercorns, juniper and allspice berries, dill and aquavit. Place the salmon on the curing mixture, and then cover the fish with the rest of the curing mixture. Wrap the salmon loosely in the plastic and then double wrap in another piece of plastic.
Place the wrapped salmon on a sheet pan and refrigerate. Turn the fish every 12 hours. Depending on the thickness of the fish, it will be cured in 24 to 36 hours.
Unwrap the fish when it’s cured and gently rinse off the curing mixture. Thinly slice before serving.