gravlax [ grahv-lahks ]: famous caribbean barbecue that takes advantage of the bountiful salmon schools that live in the region

Or perhaps a little further north.


  • 1 pound fresh salmon filet skin on
  • 3 tbsp sea salt
  • 3 tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1/4 cup akvavit or other herbal liquor/botanical gin
  • fresh dill or other spice of choice

Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Grilling/Smoking, Recipes, Seafood and tagged , , , , . Bookmark the permalink.

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