I tested this recipe for The Post a couple of weeks ago and I’ve made it again since then and wanted to share. It’s delicious, quick, easy and impressive.
Although gravlax started out as a fermented dish, intended for long-term preservation, it is possible — as Julia Child and many others have showed — to use a quick cure to make an easier version.
1 pound sushi-grade skinless salmon
1 whole star anise
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 or 2 tablespoons vodka
4 or 5 dill fronds, for garnish
Rinse the fish thoroughly in cold water, then use paper towels to pat dry.
Use a mortar and pestle to crush the star anise; place the spice in a mini food processor, along with the sugar and salt. Pulse until finely ground.
Sprinkle a large serving plate with about half of the sugar-spice mixture.
Cut the fish on the diagonal into very thin slices. Lay them on top of the mixture, spacing them closely together but not allowing them to wrinkle or overlap. Sprinkle with the remaining mixture and vodka to taste. Cover directly with plastic wrap; refrigerate for at least 30 minutes and up to 4 hours.
Before serving, coarsely chop the dill. Remove the plastic wrap from the serving plate and sample the salmon. If there is a small puddle in the middle of the plate, use a spoon or blot with a paper towel to remove it. Sprinkle with dill and serve.