Recipe: Chef Anthony Rose’s Lemon Dill Gravlax
Photo: Kayla Rocca/The Last Schmaltz: A Very Serious Cookbook
Chef Anthony Rose, known as the “king of comfort food” has partnered with food writer Chris Johns to create The Last Schmaltz: A Very Serious Cookbook, in which storytelling and cooking come together in delicious harmony.
Here, just in time for the holidays we asked Johns to leak one of his favourites from the book, Lemon Dill Gravlax.
The Backstory (from Johns)
“Gravlax is one of those things that home cooks are sometimes intimidated by. It seems like they are the result of some kind of magic that only a professional kitchen can achieve and, while gravlax is magical, it’s a lot easier to pull off than people might think. This is Anthony’s gateway gravlax: once you’ve got it under your belt, it’s easy to fancy it up with the addition of gin or beetroot or maple syrup. The only trick is making sure to use the finest, freshest, fattiest Atlantic salmon that you can get your hands on.”
Lemon Dill Gravlax recipe (from Rose)
Serves 6 (enough for 12 bagels)
Curing salmon is so easy, but you need some time and patience. At a basic level, you can cure fish with salt and sugar. If you add some other ingredients like gin, lemon zest, maple syrup or grated beetroot, then the simple salmon quickly becomes the king of the sea. Smoked salmon is cured first and then usually cold- smoked after. Wolfhead is double-smoked and from New Brunswick and is the Queen’s favourite. So, if you ever meet her, as a good subject you can say that it’s your favourite too.