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Gravlax, "Smoked" (P, TNT)
Source: Self
Yield: Varies, depending upon weight of salmon fillet

Fillet of salmon
Kosher salt
Brown sugar
Few drops of liquid smoke

Remove any bones using tweezers.

In a bowl mix 3 parts kosher salt, 1 part brown sugar, and a few drops of liquid smoke. Spread salt mixture over the fillet.

Wrap fillet in plastic wrap. (If you are doing more than one fillet, you can stack them flesh sides touching.)

Put package of salmon in a container and refrigerate.

Turn package over once per day. (You will notice juices in the container.)

Remove salmon from refrigerator after two or three turns and gently wash salt mixture off the salmon.

Gravlax is ready to slice.

Poster's Notes:
Where I live, lox is quite expensive, so I decided to make my own close approximation. It was so easy! All you need is a fillet of salmon with the skin on.

Posted by Harriet Botwin

Nutritional Info Per Serving: N/A