Gravlax And Nova Lox

Directions

Gravlax and nova lox

Basic brine: 15% salt and 15% sugar by weight of salmon

Grav: dill over, 3% gin over half (optional)

Nova: add 1% pink salt to brine, 3% whisky over half (Optional), can sub half sugar w brown sugar

2 pieces of comparable size

Remove bones

Place 2 pieces of ~3’ Saran Wrap in a cross

Place ~1/4 of brine in shape of fillet in middle of cross

Place 1 fillet in brine skin down

Place ~1/2 of brine over flesh side

If using liquor, pour over

If using dill, place over first fillet

Place second fillet over first one, skin up

Place remaining ~1/4 of brine over second fillet

Wrap fillets tightly with Saran Wrap

Place wrapped fillets on cookie sheet, put another cookie sheet on top, place cans to weigh it down

In fridge ~3 days, flip twice a day

Portion into pieces

Soak in cold water ~2 hours

Grav: vac seal, freezer

Nova: fan for a few hours to form pellicle, then cold smoke, vac seal, freezer