Canada’s cinnamon bun balabusta serves up Hanukkah brunch, cottage-style.
Honey Mustard Gravlax
The difference between lox and gravlax is that the first is smoked, the latter cured, giving it a more delicate taste and texture. It’s a headliner served with accoutrements such as cream cheese, red onion, tomatoes, cucumber, and capers.
- 1¼ lbs coarse kosher salt
- 2 lbs granulated sugar
- 2½-3 lbs whole skin-on side of boneless fresh salmon (1.25-1.5 kg)
- ½ cup liquid honey
- 2 tbsp mustard powder
- 1 bunch fresh dill washed and well-dried
- Mix salt and sugar together. Spread an even layer of about half of the mixture on the bottom of a large baking tray (big enough to hold the salmon).
- Place salmon on top, skin side down, and evenly pour honey on top of fish. Sprinkle with mustard powder.
- Completely cover with remaining salt and sugar mixture, carefully packing it down. No pink should show.
- Lay dill over salt and sugar (it will permeate), cover fish with plastic wrap, and put in back of fridge for 48 hours. (Reserve some salt and sugar mixture to seal broken spots, which can happen after about 12 hours.)
- After about 48 hours—I promise it’s worth it—the salmon is cured. Carefully wash off the salt and sugar with cool water, and pat fish dry withpaper towel.
- To serve, thinly slice salmon, on the bias, down to the skin (but don’t slice into the skin.)
This recipe originally appeared as part of Amy Rosen’s story about Hanukkah at her family cottage, originally published in the Winter 2018 issue of Cottage Life.
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