Fish Food: Homemade Gravlax for the Holidays
The new Jewish deli-inspired craze has us all lining up for artisanal pastrami and house-preserved pickles, but fish has been left behind in this Jewish food renaissance. Let’s remember, though, that smoked fish is in our blood, too, and there’s no better time than the Jewish high holidays to experiment with creating your own sustainably-raised, locally-cured fish (especially if you use a wild variety such as Coho, which is still in season).
Homemade gravlax is the perfect brunch food and makes for an impressive centerpiece at your Yom Kippur Break-Fast, or Rosh Hashanah nibble, or any brunch. The name literally means “grave-salmon” in most Nordic tongues; the salmon is buried in salt and sugar as part of the curing process. Revisiting this ancient northern and eastern European recipe allows home cooks to create that smoked salmon flavor without the fuss of a wood-burning fire or a hipster backyard smoker. Plus, the fish ‘cooks’ for days in the fridge, so once you’ve salted your side of salmon you are free to atone or mark the holy day as you wish. Just be sure to get the bagels and cream cheese in advance.
See the recipe here…
MOM/DAD WE’RE MAKING THIS