Gravlax With the Works

Total Time:
40 min
40 min

8 servings

  • For the Gravlax:
  • 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
  • For Serving:
  • 4 hard-cooked eggs, whites and yolks separated
  • Sliced pumpernickel cocktail bread
  • 1 small red onion, minced
  • 1 bunch chives, thinly sliced
  • 1/4 cup capers
  • 1/4 cup prepared beet horseradish
  • 1 bunch radishes, thinly sliced
  • 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.

  • Photograph by Anna Williams

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    This recipe is featured in:

    The Best Hanukkah Recipes