Our favorite holiday tradition is making our family's wild salmon gravlax recipe. We love this simple recipe for curing fish and always have a batch going through December to share with friends and family.
Pop Pop's Gravlax
FOR THE SALMON
1-2 Portions Drifters Fish Sockeye Salmon (leave skin on) or previously frozen salmon
¼ cup Salt
¼ cup Sugar
½ t Pepper
1 T Brown Sugar
1 shot of Cognac
FOR THE SAUCE
3 T Mustard
1 T Oil
1 T Sugar
Rub salmon with olive oil. Lay salmon with skin on bottom in the deep dish & coat both sides with salt mixture. Drizzle Cognac over top. Cover with plastic wrap, keep in fridge, & baste frequently (36 to 48 hours). Take out of dish with brine and slice salmon thin diagonally.
Prepare salmon on cracker with mustard sauce and fresh dill.
Keep the remaining salmon in fridge until enjoyed.
View the recipe on the Drifter's Fish blog here.
You can also purchased smoked and tinned fish from Drifter's Fish here.
Photo credit Kimberley Hasselbrink