So, according the the recipe site I located, "Gravlax is the Scandinavian style cold-cured salmon appetizer served thinly sliced with a mustard-dill sauce drizzled on top, with hearty rye bread, crisp rye crackers, or anywhere you would use lox - on bagels or bialys, as well as with latkes or blinis." Since I had been planning to make blinis anyway, on the gluten free, allergy test elimination project, there was buckwheat flour on hand. More serendipity!
It's actually pretty easy. For the full operation, go to the link. In a nutshell, the first step is mixing up your curing ingredients (basically salt, sugar and pepper) in a little bowl. Then drizzling vodka over the fillets, and spreading on the cure, then you sprinkle on chopped dill. Luckily I had some fresh in the garden. Next, stack up the fillets in a dish, cover with plastic wrap, and weigh down the works with something heavy. Then let it chill for 12 hours or overnight. Turn over and repeat.
Above is the weight, for which use I resurrected an implement last used in 2010, an aebleskiver pan. If you read the amusing (I promise) post, you will will understand. It is a heavy implement. And long lasting.
After the cure, it is recommended that the salmon be frozen for about 7 days to ensure all wicked bacteria are immobilized. Then it can be sliced thin and served up.
Really, this post should include the blini recipe.
Gluten Free Buckwheat Blinis
Makes 24 mini-blinis (I made larger ones)
1¼ cup (156 g) buckwheat flour
½ teaspoon salt
1 teaspoon active dry yeast
1 cup (240 ml) warm milk (110°F/43°C)
2 tablespoons melted butter, plus more for cooking the blinis
1 egg, separated
1 cup (240 ml) buttermilk
Stir in the butter, egg yolk and buttermilk. Whisk the egg white to soft peaks and gently fold into the batter using a rubber spatula. Cover and let rest 30 minutes.
Heat a large skillet or crêpe pan over medium heat. Brush with melted butter and add the batter in spoonfuls. Cook until bubbles form on the surface, then flip and cook 1 minute or so on the other side. Remove and keep warm. Continue with the rest of the batter. These are best served warm, straight from the pan. If made in advance, let cool, cover with plastic wrap and reheat in a warm oven before serving.