A ridiculously easy, make-ahead showstopper that blends classic Scandinavian technique with bold Ashkenazi flavour.
“Chrain” refers to a traditional Jewish condiment made from grated horseradish, vinegar, and sometimes sugar and beetroot. Pungent and powerful, it’s usually served with gefilte fish—but here, it meets gravlax in a bold new way.
This dish is not only absurdly easy to prepare, but it actually must be made in advance—and the results are stunning. If you’re looking for a make-ahead centrepiece, this is it.
Cook’s Notes:
I use regular-strength chrain, but feel free to opt for strong or extra-strong if you like a real kick.
Use only flaky salt or Diamond Crystal kosher salt—other salts will leave the fish overly salty. And yes, this is already a salty dish by nature.
INGREDIENTS:
- 1 kilo unskinned salmon filet
- 200g (1 ½ cups) flaky salt or 200g (1 ½ cups) Diamond Kosher salt
- 150g (⅔ cup) sugar
- 227 grams (8 ounces) chrain
METHOD:
- Plan ahead: Start the gravlax at least 2 days before you intend to serve it.
- Set up your curing dish: Line a large baking dish with 4 large overlapping pieces of plastic wrap, leaving plenty of overhang—you’ll need this to wrap the salmon completely.
- Make the cure: In a medium bowl, mix together the salt, sugar, and chrain.
- Assemble the cure: Sprinkle a thin, even layer of the cure mixture in the base of the lined dish. Lay the salmon skin-side down on top, then cover the flesh completely with the remaining cure. Wrap the plastic tightly around the fish.
- Weight and refrigerate: Place a slightly smaller dish on top of the wrapped fish and weigh it down with heavy tins or bowls. Refrigerate for 2 to 4 days, turning the fish once every 24 hours.
- Slice and serve: When ready, unwrap the salmon and brush off the excess salt mixture. Place on a clean cutting board. Starting at the tail end, use a sharp knife to slice as thinly as possible, cutting at a diagonal toward the skin.
MAKE AHEAD:
Cured salmon, with all the salt brushed off, can be made and sliced and kept in the fridge for up to 3 days in an airtight container.