Atlantic Salmon Gravlax


Toasted then cracked black peppercorns
2 tsp
Red onion
1 sliced
Fresh dill sprigs
3 oz
Kosher salt
1 cup
½ cup
Lemon zest
1 tsp finely grated
Boneless salmon fillet
2-pound skin-on
2 medium, trimmed, coarsely grated
1 bunch small , chopped
Bagel crackers or favourite toasted bread or cracker
Cream cheese with herbs
Fresh dill Dill sprigs
Thin sliced red onion


  1. Mix salt & sugar and peppercorns together
  2. Using 2 identical dishes (one that can fit into the other) line one dish with plastic wrap
  3. Sprinkle half of the salt and sugar mixture on the bottom of the line dish
  4. Arrange ½ the grated beets, onions, lemon zest and dill
  5. Lay the salmon on top and pour vodka over the fish
  6. Arrange the remaining grated beets, onions, lemon zest and dill
  7. Sprinkle the remaining salt and sugar mixture
  8. Lay plastic wrap overtop and place the second dish on top with weight. (cans work great)
  9. Refrigerate for 36-48 hours
  10. Removed weighted dish and rinse the salmon under cold running water
  11. Place on a cutting board, using a sharp knife slice thin
  12. Serve with desired garnishes

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