In Nordic countries as well as Estonia, salmon is commonly cured in salt, sugar and dill, and called gravlax − graavilõhe in Estonian. By adding cranberry juice to the curing mix, you can impart a subtle red berry note to the fish and turn the flesh a bright red color.
Cranberry and dill marinated salmon
Yields about 12 servings
7 oz sugar
4 oz kosher salt
1 tbsp cracked black peppercorns
1 oz dill leaves, coarsely chopped
4 oz cranberry juice
2 1/2 lb salmon fillet (choose a top-quality, fatty variety), skin-on
- In a bowl, combine the sugar, salt, peppercorns, dill and cranberry juice. Find a dish just large enough for the salmon fillet, and coat the bottom with some of the marinade. Place the fish skin side down, then spread the rest of the marinade on the fillet. Cover with plastic wrap and refrigerate for 48 hours. Every 4 hours or so, coat the fillet with the marinade using a spoon.
- Rinse the fillet under cold water and pat dry with paper towels. Wrap in plastic and refrigerate. The salmon can be kept for about a week.
- To serve, cut very thin slices lengthwise using a fish or boning knife.