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Feb 15, 2007 09:30 AM

Gravlax variations

Looking for possible variations on the standard gravlax ingredients of salmon, dill, sugar, salt and pepper. Vauguely remember that a chef once told me he used tea leafs, but I don't know how.

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  1. Perhaps he used Lapsang Souchong, the smoked tea.

    2 Replies
    1. re: amkirkland

      Can I assume this would replace the dill?

      1. re: Fort Point

        No, i would use it for the smoky flavor and keep the dill. I've used it in poultry brines before for that purpose.

    2. I've done it with tequila and cilantro.

      1. I know I have had it cured with vodka and also coated in crushed fennel seeds.

        1 Reply
        1. re: akk

          that sounds incedible... maybe a slight bit of caraway too. Or how about some gin?

        2. I made this and it was terrific.

          Another thing that you could do is make a wonderful dill sauce. I think that the one from Aquavit cookbook is the best ever. It is basically:
          2 talbespoons of honey mustard
          1 tablespoon dijon mustard
          1 talbespoon stong coffee
          1 teaspoon of sugar
          1 tablespoon white wine vinegar
          1/3 cup chopped dill
          1 cup canola oil

          blend everything but canola oil. Then slowly add oil to make an emulsion.

          Very tasty.