Cook Time: 36-48 hours in the refrigerator
Prep Time: 15 minutes
¾ cup sea salt
¼ cup sugar
¼ cup brown sugar
2 tsp black peppercorns
1 tsp white peppercorns
1 tbsp fennel seed
1 tbsp coriander seed
2 bunches dill, roughly chopped
1 head fennel; bulb thinly sliced, fronds and stems reserved
1, 2-lb. filet of salmon, skin-on and de-boned
¼ cup Pernod
1. In a bowl, mix together the salt and sugars. With a mortar and pestle, grind together the peppercorns, fennel and coriander seeds and add to the salt mixture. Mix in the dill.
2. Line a baking dish with a few layers of plastic wrap, long enough to wrap around the filet of salmon. Add half of the salt/spice/dill mixture along with half of the fennel fronds on top of the plastic wrap. Put the salmon on top of this mixture. Top the salmon with the remaining salt mix and fennel. Pour the Pernod over the top of the fish and wrap tightly. Place another baking dish on top of the fish to weigh it down and put in the refrigerator for 36-48 hours.
3. After the salmon has cured, remove from the plastic wrap and rinse off the seasoning. Slice the gravlax into thin strips and serve with any number of condiments, such as bagels, cream cheese, crackers or mustard. Gravlax will keep in the refrigerator for up to 2 weeks wrapped tightly.