Thanksgiving and New Year’s Day are essentially bookends to a bevy of holiday events. The next few weeks are a time of welcomed celebration; though there’s the occasional office lunch at a local restaurant, or catered function at a corner bar, most of my upcoming gatherings are house parties.

Almost all of December’s weekend evenings fill up once Thanksgiving is in the books, so my girlfriends and I have become accustomed to scheduling a casual, potluck style brunch for our holiday celebration. Regardless of whose turn it is to host, the spread is always delectable, accented by beautiful, seasonal centerpieces, mimosas and sweet and savory dishes.

Gravlax and bagels is a classic brunch pairing, but never in my wildest dreams did I ever think of making the cured fish at home. It’s surprisingly easy and especially delicious. The curing process takes several days so make sure you pencil it in between holiday parties.

Salmon Gravlax

Adapted from Splendid Table

 

The salmon (do 2 to 3 days ahead):

1 teaspoon whole coriander seeds

1 teaspoon caraway seeds

1 tablespoon black peppercorns

½ cup sugar

⅓ cup coarse salt (sea salt or Kosher)

1-1/2 pounds center-cut fresh wild salmon fillet

1 tightly-packed cup of coarsely chopped fresh dill

In a small skillet toast the coriander and caraway seeds over medium heat until aromatic (3 minutes), shaking the pan frequently. With peppercorns, transfer to a small food processor and pulse until coarsely ground. Mix spices with the sugar and salt. Line a small glass dish with several large sheets of plastic wrap. Lay down half the salt mixture, then half the dill mixture. Top with salmon, skin side down. Top salmon with the remainder of the dill and the remainder of the salt, then wrap tightly in the plastic wrap. Place another plate on top of the salmon to weigh it down. Refrigerate in the glass dish for two to three days, turning the salmon every 12 hours to baste with the cure. Once the salmon is ready, unwrap and scrape dill and spices from the exterior of the fish. Pat it dry. Place it on a cutting board skin side down and slice very thin, on a slant, across the grain, freeing each slice from the skin. Fan the slices out on a platter and keep cool.

 

Serve with bagels and cream cheese.