Something I’ve discovered is that buying gravlax is much more expensive than making it yourself. Also, you get more of it for the price of a salmon fillet. So if you’re up for a 2-day project, this is the recipe for you.
What you’ll need: 🔪
- 500 gr of fresh fatty salmon, from a source you trust. Note: Make sure you buy fatty salmon and not lean salmon. You will need those fatty strips for the curing.
- 1 cup of kosher salt
- 1 cup of sugar (I used brown sugar and it was fine)
- 1 tablespoon of gin (optional!)
Method: 🐟
Wash and pat dry your salmon with a paper towel. In a separate bowl mix the salt and sugar. In a large pan or container pour about 5 tablespoons of salt and sugar mix and put the salmon on top of it.
Add the tablespoon of gin to the top of the salmon—this gets very nice notes of herbs like juniper into the salmon. Cover the salmon with the rest of the sugar and salt mixture. Wrap it in plastic wrap and make sure there are no leaks.
Once the salmon is nicely wrapped take two heavy items (like a can of tomato sauce or a tetra brick of chicken stock) and put it on top of the salmon to put pressure onto it. Put it in the fridge and leave it for 2 days.
After two days take the salmon out, wash it and pat it dry with a paper towel. Using a very sharp knife cut a few slices and use it to top toast or rice or whatever you like it with!
Lazy toast
This is called lazy toast because in theory you already have gravlax (see recipe above!!!) and you know what? I d o n o t c a r e.
What you’ll need: 🔪
- toast!
- a couple of slices of homemade gravlax (see recipe above damnit!!!)
- 1/2 cup of shamed avocado
- 1/2 teaspoon of Maldon salt
- a squeeze of lemon (like 2 teaspoons?)
- sesame seeds, for garnish (optional!)
Method: 🥄
Slice the toast. Add avocado. Add salmon. Do I need to explain how to make the dumbest toast on earth?