Gravlax is very impressive, and certainly the easiest cured fish to make at home. It helps to have a surefire recipe and some key pointers at hand. Several hounds endorse as flawless the Café des Artistes recipe, paraphrased here, and its accompanying mustard sauce. Use center-cut fillets of extremely fresh, firm wild salmon. If your pieces are thinner on the ends than at the center, trim off the thinner sections and use them for something else. Make sure all the pin bones are pulled from the fish before you begin (needle-nose pliers are excellent for removing these). jfood offers a good tip for weighting the fish as it cures: Placing a large bag of rice between the covered fish and the weights helps distribute the weight more evenly over the fish.

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Making my own gravlax?

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