Gravlax is a wonderfully simple way to showcase the the rich, buttery quality of wild salmon from the Copper River. Gravlax is a Swedish specialty that cures the salmon with a mixture of salt, sugar and spices. It’s a simple, no-cook technique requiring nothing more than a little prep work and time. There many of variations of gravlax. Our version uses a basic combination of granulated and brown sugars, coarse sea salt and black pepper that lets the luscious flavor and texture of the wild salmon really shine. You could customize this in any number of ways – swap black pepper for earthy white pepper, add lemon or orange rind, etc. Serve thinly sliced on multigrain crackers, garnished with chopped fresh dill and grated lemon zest. Or you could go old school and serve it with fresh bagels, cream cheese, capers and thinly sliced red onion.
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