November 4, 2014

Arctic Char Gravlax With Horseradish Cream

Recipe: Eric Vellend

This recipe can also be made with the equivalent weight of salmon cut from the tail end. If using center-cut salmon, it will need to cure for 36 to 48 hours.



  • 1 whole boneless fillet sushi-grade Arctic char (about 1 1⁄2 lb.)
  • 1⁄4  cup kosher salt
  • 1⁄4  cup granulated sugar
  • 2 tsp freshly cracked pepper
  • Finely grated zest of 1 large lemon
  • 12 sprigs dill
  • 2 tbsp chopped dill


  • 1 cup sour cream
  • 1⁄4 cup prepared horseradish, well drained
  • 2 tbsp chopped chives
  • 2 tsp lemon juice
  • Sliced pumpernickel or rye bread (to serve)
  • Sliced cucumber (to serve)



Yield: Serves 8

  1. Rinse fish with cold water. Dry with paper towel. In a small bowl, mix salt, sugar, pepper and lemon zest.
  2. Lay out a 16″ by 20″ rectangle of double- layer cheesecloth. In centre, sprinkle 1⁄3 of salt mixture in shape of fish. Place fish on top, skin-side-down. Sprinkle remaining salt mixture over fish, putting less on thinner areas. Top with dill sprigs. Wrap fish with excess cheesecloth. Place on baking tray. Cover with foil. Weigh down with roasting pan filled with canned goods. Refrigerate 24 hours, flipping fish at halfway point.
  3. Remove fish from cheesecloth. Scrape off cure. Rinse with cold water. Pat dry with paper towel. Sprinkle flesh side with chopped dill. Cover with plastic wrap. Refrigerate up to 3 days.
  4. To make sauce, mix all ingredients in a small bowl. Starting at tail, thinly slice gravlax on bias. Serve with sauce and sliced cucumber on top of bread slices.

Angus Fergusson


House & Home November 2012