Arctic Char Gravlaks with Cucumber Jelly
Arctic Char Gravlaks with Cucumber Jelly is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat fish dry, then transfer, skin side up, to a large sheet of plastic wrap.
Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish.
Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top.
Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan.
Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total).
Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.
Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core.
Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid.
Discard solids.
Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin.
Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes.
Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar.
Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge.
Chill, covered, until set, at least 8 hours.
Unwrap gravlaks, discarding liquid, and gently scrape off dill.
Transfer gravlaks, skin side down, to a cutting board.
Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin.
Discard skin.
Cut jelly into 6 pieces and divide among 6 plates with a metal spatula.
Serve with several slices of gravlaks.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.