Ingredients:

1/2 cup sugar

1/4 cup coarse salt

1 tablespoon whole white peppercorns, crushed

1 tablespoon coriander seeds, crushed

2 one-pound center-cut salmon fillets, skin on

2 ounces fresh dill, coarsely chopped

Your citrus fruits: 1 lemon, 1 lime, 1 grapefruit, 1 orange, zested

2 ounces fresh tarragon, coarsely chopped

2 ounces fresh mint, coarsely chopped

Preparation:

Mix up the sugar, salt, peppercorns, and coriander seeds in a small bowl and set aside. Remove any remaining bones from your salmon and place the fillets on a parchment lined sheet pan or cutting board. 

Cover the flesh side of each with the spice mixture, gently massaging it onto the flesh.

Spread the citrus zest and herbs on top of the spices.

Place one fillet on top of the other, and wrap tightly to store away. 

Place the wrapped fillets in an enamel pan or dish. Place a heavy object, such as canned beans or soup in a smaller pan, and place it on top of the fish so that it’s being pressed down evenly and well. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.

After 3 days, remove and discard the wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. The remaining gravlax can be stored in the fridge for 3 days.

That’s it! It may have seemed intimidating at first, but you’ve just successfully made gravlax! Trust us you’ll want to top everything with a bit of this now! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.