| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon white peppercorns
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1/3 cup kosher salt
- 1/3 cup sugar
- 1 tablespoon grated grapefruit zest
- 2 tablespoons fresh grapefruit juice
- 2 10-to-12-ounce center-cut skin-on salmon fillets, pin bones removed
- 1 bunch dill, chopped
- 4 hard-cooked eggs, whites and yolks separated
- Sliced pumpernickel cocktail bread
- 1 small red onion, minced
- 1 bunch chives, thinly sliced
- 1/4cup capers
- 1/4cup prepared beet horseradish
- 1 bunch radishes, thinly sliced
Instructions
- Coarsely grind the fennel seeds, peppercorns and coriander seeds in a spice grinder or with a mortar and pestle. Transfer to a bowl and mix with the salt, sugar and grapefruit zest and juice.
- Place the salmon fillets side by side, skin-side down, on a large piece of plastic wrap. Scatter the salt mixture over and around the fish. Top one fillet with the dill, then put the other fillet on top, skin-side up. Pat any extra salt mixture all over the fish. Wrap tightly in the plastic wrap and put the fish on a plate. Cover with another plate and put 2 or 3 heavy cans on top to weigh it down. Refrigerate 2 to 3 days, flipping the salmon daily.
- Unwrap the salmon and rinse under cold water to remove the spices and herbs. Pat dry with paper towels. Slice the salmon at an angle as thinly as possible with a sharp knife.
- Before serving, press the egg whites through a fine-mesh strainer into a bowl. Repeat with the yolks. Arrange the salmon and bread on a platter. Put the chopped onion, chives, capers, beet horseradish and radishes in separate bowls for toppings.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 247 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 117 mg |
| Sodium | 351 mg |
Reviews
For food safety, do not use fresh salmon. Only use previously commercially frozen then thawed salmon. Fresh salmon can contain parasites and can make you sick. I’m surprised that Food Network magazine did not include this important information. I have made gravlax during the holidays for many years and it is delicious.