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April 2020

everyday recipes

Gravlax with Herbed Cream Cheese

Gravlax Ingredients

2 fillets salmon skin-on preferably 1

cup table salt

2 cups white sugar

2 tsp black pepper

4 bunches of fresh dill, roughly chopped

1/4 cup dill seed

Herbed Cream Cheese Ingredients

1 cup cream cheese

1/2 tsp onion powder

1/2 tsp garlic powder

1 tbsp dried chives

1 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper

Important health safety note

Salmon should be frozen at -18°F (typical temperature in a deep freeze) for at least 7 days to ensure harmful bacteria are killed. Then it should be thawed under refrigeration, rinsed and pat dry before beginning this recipe.

For the Gravlax

Mix the salt, sugar and pepper in a bowl; set aside. Lay out the salmon fillets on a large sheet of plastic wrap; coat them equally with dill seed and fresh dill. Divide the salt/sugar mixture evenly between the two fillets; use it all and pack it on there. Wrap the coated salmon tightly with the plastic wrap. Wrap again with a second piece of plastic in the opposite direction. Lay both fillets in a large pan, skin side up. Lay another pan on top of them and place about 10 lbs of weight on it; refrigerate for 2-3 days. Remove fish from fridge, rinse and pat dry.

For the Cream Cheese

Blend all ingredients together until smooth, and refrigerate for at least 4 hours before serving.

To serve, spread herbed cream cheese on a toasted bagel and top with thin slices of gravlax. Optional garnishes: shaved red onion, fresh dill, cucumber slices etc. Yield: 16-20 servings

Bernie-Ann Ezekiel, Instructor at Academy Canada's Culinary Arts Program

All of our recipes are brought to you by the fantastic foodies in Academy Canada’s Culinary Arts program, led by instructor Bernie-Ann Ezekiel.

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