Julia Child's Traditional Gravlax Recipe

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3.8 (4 Votes)
Julia Child's Traditional Gravlax
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Ingredients
5
Count
Nutrition
93
Calories
Total time
5790
Minutes
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Ingredients:

Directions:

  1. Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  2. Make sure all the pinbones are removed-run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  3. Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  4. Mix the salt and sugar together.
  5. Sprinkle half the mixture over each fillet and rub it in with your fingers.
  6. Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  7. Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  8. Spread the dill over the salmon half in the baking dish.
  9. Lay the other half fillet on top (skin side up).
  10. Align the two halves.
  11. Cover closely with a sheet of plastic wrap.
  12. Place a board or pan on top of the fillets.
  13. Make sure it is resting on the fish and not on the sides of the baking dish.
  14. Weight the top with something heavy (a large can of tomatoes for example).
  15. Place in refrigerator.
  16. After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  17. Replace weights and board and return to frig.
  18. On the second day, turn and baste again and slice off a tiny piece to taste.
  19. If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  20. Return to the frig.
  21. Cure for a third day, turn and baste again.
  22. On the fourth day, you can serve the gravlax.
  23. To serve, clean the dill away and wipe the fish dry with paper towels.
  24. Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  25. Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  26. Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.2 Kcal (390 kJ)
Calories from fat 22.49 Kcal
% Daily Value*
Total Fat 2.5g 4%
Cholesterol 51.76mg 17%
Sodium 355.44mg 15%
Potassium 207.1mg 4%
Total Carbs 0.38g 0%
Sugars 0.35g 1%
Dietary Fiber 0.01g 0%
Protein 15.6g 31%
Vitamin C 0.4mg 1%
Iron 0.7mg 4%
Calcium 38.6mg 4%
Amount Per 100 g
Calories 140.37 Kcal (588 kJ)
Calories from fat 33.87 Kcal
% Daily Value*
Total Fat 3.76g 4%
Cholesterol 77.95mg 17%
Sodium 535.31mg 15%
Potassium 311.91mg 4%
Total Carbs 0.58g 0%
Sugars 0.53g 1%
Dietary Fiber 0.01g 0%
Protein 23.5g 31%
Vitamin C 0.6mg 1%
Iron 1mg 4%
Calcium 58.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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