Gravlax is a Swedish Lox recipe that can be made with Steelhead or Salmon. Meaning “buried fish” in Swedish, it is a filet of fish that is cured for 2-4 days in a mixture of sea salt, sugar, black pepper, and fresh dill. Sometimes the cure is topped off with 1-2 shots of Akavit or Aquavit, a Swedish vodka-like liquor flavored with Caraway, or a Citron Vodka. This is thought to get the cure started and meld the flavors better, but it is not necessary. If you like Nova Lox give this recipe a try. Keep in mind the fish is only cured, it is not smoked.

Mix in bowl 1/2 cup of sea salt, 1/2 cup of dark brown sugar, and 2-4 tablespoons of coarse black pepper from a pepper mill. Put half of mixture on foil sheet the length of the filet you are using. Filet can have skin on but I prefer skinless for better curing and flavor on both sides of fish. Put fish on curing mixture on foil. Cover top of filet with other half of mix. Put as much fresh dill as needed on top of the cure to cover the fish. If you have a citrus flavored vodka or if you buy a bottle of Akavit or Aquavit if it is available, use 1-2 shots to pour over entire mixture of salt, sugar, pepper, and dill. This step can be omitted if you do not have these liquors. Wrap up tightly in foil. Use plastic wrap to wrap up the fish even more and do it until everything is sealed in and will not come out of first sheet of foil.

Place wrapped fish on large cookie sheet, plastic cutting board, or large baking pan or dish. Put in refrigerator. This next step is important. On the fish you want to have some type of weight on top that will be pressing down on the fish for the next few days. Either full half gallons of orange juice or milk, or jars of pasta sauce or canned fruit. Something around 1-3 lbs that will evenly fit on top of fish and weigh fish down while it is curing.

Every 24 hours flip the fish and replace the weights. Do this for at least 2 days, preferably 3. Do not do more than 4 as fish is well cured by then. Remove fish from wrapping and rinse off any leftover dill and salt/sugar. Do this quickly as you do not want fish under water very long.

Put fish on platter or cutting board and dry thoroughly with paper towels on both sides.

Use sharp filet knife and cut fish starting in middle of filet as thin as you can in long rectangles. I have even used an electric slicer to create paper thin cuts like you would get at a deli with ham and turkey. Serve on a platter with bagels and cream cheese, crackers with other cheese spreads, or toasted baguettes. A fresh sprig of dill can be garnished on the fish and a dollop of Tobasco on each slice makes a nice final touch regardless of how it is being served.

Or do as I do and eat slices at will plain during a football game. The picture attached should be a good example of final appearance and texture. It’s actually a super easy recipe that is hard to mess up. Just use the freshest fish possible. Good luck!