Classic Gravlax

Classic Gravlax
Time: 24 hours
Servings: 4-6
  • 1.5lb Steelhead fillet
  • 1/2 cup salt
  • 1/2 cup raw sugar
  • 1 tbsp fennel seeds
  • 1 tbsp lime zest 
  • 1 tbsp lemon zest
  • 1 cup freshly chopped fresh dill
  • Create curing rub by combining salt, sugar, zest, and 1/4 cup chopped dill in small mixing bowl
  • Line small baking tray with plastic wrap
  • Place fillet skin side down on the plastic wrap
  • Cover the entire top of fillet with curing rub so you cannot see any flesh
  • Wrap fillet tightly in plastic wrap and place 1-2lbs of weight on top of fillet
  • Place the baking tray in the refrigerator for 24 hours
  • Unwrap fish, rinse fillet under cold water for one minute to remove curing rub
  • Pat fillet dry with paper towel, place on serving platter or cutting board, and coat fillet with additional 3/4 cup of fresh dill
  • Slice thinly on an angle from tail side first and serve with your favorite bread, crackers, in a salad, or simply as is!