Julia Child’s Traditional Gravlax

May 11, 2023May 11, 20230 18

Julia Child's Traditional Gravlax Recipe

by The Chefin Seafood

Prep

20 min

Cook

0 min

Ready In

96-96 hours

Level

Easy

Rating

Ingredients

	2 1/2 - 3 lbs salmon fillets , skin on , all bones removed
	1 1/2 tablespoons kosher salt ( plus more if needed )
	2 1/4 teaspoons brown sugar
	4 tablespoons cognac ( plus more if needed )
	1 cup dill sprigs , packed

Nutrision Information

Servings Per Recipe

8-10

Calories

240

Sugar

Fat

16g

Gravlax is a traditional Nordic dish that dates back to the Middle Ages. It was originally made by fishermen burying fresh salmon in the sand on the seashore, which preserved the fish and gave it a distinctive flavor. Today, gravlax is typically made by curing fresh salmon with a mixture of salt, sugar, and dill, and serving it cold with crackers or bread. Julia Child's recipe for traditional gravlax is a nod to the dish's Scandinavian roots, and is a delicious way to enjoy fresh salmon any time of year. The cognac in the recipe adds a subtle complexity to the flavors and makes this version of gravlax stand out from the rest.

Instructions

1.	In a small mixing bowl, mix together the kosher salt and brown sugar until well combined.
2.	On a large piece of parchment paper, lay one of the salmon fillets skin side down.
3.	Generously sprinkle the salt-sugar mixture over the salmon fillet, covering it thoroughly.
4.	Drizzle the cognac over the mixture.
5.	Place the dill sprigs over the salt-sugar mixture.
6.	Cover the salmon fillet with the remaining salmon fillet, flesh side down.
7.	Use a piece of parchment paper to wrap the salmon tightly, making sure there are no air pockets.
8.	Place the wrapped salmon in a shallow baking dish or on a large plate.
9.	Place a slightly smaller dish or plate on top of the salmon, and add weight to it.
10.	Refrigerate the salmon for 3-4 days, flipping it every 12 hours and basting it with any excess liquid.
11.	Unwrap the salmon and use a sharp knife to slice it thinly on the bias. Serve cold with your favorite garnishes.

PROS

This traditional gravlax recipe is easy to prepare and doesn’t require any fancy kitchen equipment.

The flavors of the salmon are enhanced by the salt-sugar cure and the cognac.

The finished product is elegant and impressive, perfect for entertaining or special occasions.

CONS

The gravlax requires 3-4 days of refrigeration time, so it’s not a quick recipe.

Raw fish can be dangerous if not handled properly or if eaten by people with compromised immune systems, so care should be taken to ensure the salmon is fresh and of high quality.

HEALTH & BENEFITS

Salmon is a great source of lean protein and omega-3 fatty acids, which are essential for heart and brain health.
The dill used in this recipe may have anti-inflammatory and antioxidant properties, and has been linked to improved digestion and increased bone health.