Tom Valenti's Low-Salt Gravlax

Name: Tom Valenti's Low-Salt Gravlax
Total time: 15 min
Yield: at least 12 servings
Ingredients: 1 2- to 3-pound fillet of salmon, pin bones removed; 2 tablespoons vodka or aquavit; 1/2 cup salt; 1/4 cup sugar; 2 bay leaves, chopped; 2 bunches dill, stems and all, minced; 3 shallots, peeled and sliced; 1 tablespoon cracked black pepper; 1 tablespoon caraway seeds, lightly toasted; 1 tablespoon minced tarragon; 1 1/2 tablespoons green peppercorns

By Mark Bittman

Total Time: 15 minutes
Rating: 4(20)
Comments: Read comments

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Ingredients

Yield:at least 12 servings

12- to 3-pound fillet of salmon, pin bones removed
2tablespoons vodka or aquavit
½cup salt
¼cup sugar
2bay leaves, chopped
2bunches dill, stems and all, minced
3shallots, peeled and sliced
1tablespoon cracked black pepper
1tablespoon caraway seeds, lightly toasted
1tablespoon minced tarragon
1½tablespoons green peppercorns

Ingredient Substitution Guide

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Preparation

Step 1
Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka or aquavit. Mix together the salt and sugar, then sprinkle onto the flesh side of the salmon. Mix together the bay leaves, dill, shallots, pepper, caraway seeds, tarragon and green peppercorns. Cover the flesh side of the salmon with this mixture, making sure to coat it completely.
Step 2
Wrap the fish well, and refrigerate for about 48 hours.
Step 3
Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette. (Mr. Valenti serves it atop a chickpea pancake, with caviar and mustard oil, at his restaurant.)