Recipe: Gravlax Sandwich
- For the guacamole
- 8 thin slices gravlax
- 4 thin slices whole-grain bread, toasted
- Generous 1 cup torn or shredded iceberg lettuce
- 2 ripe Hass avocados, halved, pitted, and peeled
- Juice of 2 limes
- 1/2 medium red onion, finely chopped
- 1 medium tomato, peeled, seeded, and finely chopped
- 1 jalapeño pepper, seeded, and finely chopped
- 1 tablespoon finely chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- For the gravlax
- 1 cup sugar
- 1/2 cup kosher salt
- 2 tablespoons cracked white peppercorns
- 1 (2-1/2 to 3 pounds) skin-on salmon fillet, in one piece, any pin bones removed
- 2 to 3 large bunches fresh dill, coarsely chopped (including stems)
To prepare the gravlax
Combine the sugar, salt, and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.
Transfer the salmon to the refrigerator and let cure for 36 hours.
Scrape the seasonings off the gravlax. Slice the gravlax on the bias into thin slices, or leave whole so your guests can slice it themselves.
To prepare the guacamole
Mash the avocados with a fork in a medium bowl. Add the lime juice, onion, tomato, jalapeño, and cilantro, and mix well. Season with salt and pepper to taste.
Spread a layer of guacamole on top of the bread. Place the lettuce on top of the guacamole and two slices of gravlax on top of the lettuce. Garnish with dill.
Makes 4 sandwiches