Gravlax is a Nordic dish consisting of raw salmon cured in salt, sugar, and dill. Gravlax is usually served as an appetizer. Lox is a fillet of brined salmon. The American English word lox is derived from the Yiddish word for salmon.
Most techniques involve two sides of a fish. Each filet is covered with a salt/sugar mix. Herbs, often dill, are added, and the two side are pressed together and allowed to cure for several days. It is simple to make.
Here's an easy recipe from Laura Calder: Gravlax, baby step by baby step.
But, if you don't want two pounds of lox, there is another way. This is based on Jacques Pepin's recipe.
* Start with a good piece of salmon - I used wild-caught sockeye salmon.
* Freshwater fish can harbor parasites and should be frozen (in a deep freezer) before curing. I started with a frozen filet. They are processed as they are caught and frozen in vacuum packs.
* It is not difficult to cut frozen fish with a wave edge knife.I cut a one pound filet into some serving portions..
*The tail end and the ragged front were reserved for gravlax.
* While still semi-frozen, slice thin pieces of the fish.
* On a clean plate or platter, scatter 1 tablespoon of kosher salt and sugar mix.
* Lay the slices on the salt/sugar without disturbing it.
* Sprinkle another tablespoon of the cure mix on top of the slices.
* Add some fresh dill, red onion or a variety of spices.
* Cover with plastic, weigh down with another plate, and refrigerate for 2 or 3 hours.
* Blot with a paper towel. Serve with bread or crackers.