Relaxed Gravlax & Barbershop Medicine

Relax! This recipe is also great to make ahead. It freezes really well. You can make it this weekend and put it in the freezer for holiday events, then defrost it in the fridge. Bonus: partially thawed Gravlax is actually easier to thinly slice.

I’d like to give a big shoutout to RecipeTinEats. I used their recipe and the notes were super helpful!

For this virtual party, the gentlemen at Cocktail Detour kindly decided to bring the cocktails! Head over to their blog, Facebook page or Instagram page to get the recipe! Their contribution to this post is a cocktail called Barbershop Medicine, by Jake Stavis. They chose this drink because it combines Canadian whisky with Swedish aquavit, and binds it all together with earthy ginger beer and fresh citrus juices.

Aquavit is the most common spirit during Swedish Christmas celebrations. It’s basically a vodka with spices such as caraway and dill. Usually it’s consumed as a schnapps on its own, but it also works beautifully in cocktails. In this recipe, they used O.P. Andersson, a Swedish aquavit made with caraway, fennel and anise. It’s an organic spirit, making it extra conscientious to consume.

Whisky has been produced in Canada for several hundred years. It’s typically made with corn, which gives it a smoother feel and taste compared to some other whiskies. This also means it’s perfect in cocktails. Joakim and Mattias used Dark Horse whisky, which is actually rather a rye whisky with a dollop of corn bourbon and an even smaller amount of sherry! It’s a delicious whisky to use in the Barbershop Medicine cocktail.

It’s a shame we didn’t get to enjoy this cocktail party in person! This sounds like the perfect pairing! Hoping that will happen one day, though. It would be awesome to meet you both in person!

Cheers! Skoal! Salute! To friends and the holidays!

Prep time: 5 minutes; Wait time: 48 hours; Serves: 8 – 12 people

What you need:

• 1 lb salmon, skin on and bones (including tiny pin bones) removed ***make sure you use sushi or sashimi grade
• 1/2 cup kosher (or coarse, NOT iodized) salt
• 1/2 cup sugar (I used white)
• 1/2 tbsp white peppercorns, whole
• 1/2 cup dill + extra for serving
• Mustard cream (recipe below)
• Rye bread

What you do:

• Pat your salmon dry
• Crush your peppercorn with a mortar and pestle
• In a bowl, add the salt, sugar, crushed peppercorns and dill

• Mix well

• Lay down two large overlapping pieces of Saran (cling/plastic) wrap

• Put 1/3 of the salt/sugar mix on the wrap

• Place the salmon, skin side down on the salt/sugar mix

• Add the remaining salt/sugar mix on top, making sure to cover all sides

• Wrap up tightly, put in a baking pan (I transferred mine to a disposable aluminum foil pan)

• Cover with a cutting board or another object then weigh it down (I used cans)

• Place in the fridge – your Gravlax will now start it’s Grav(RE)lax-ing!
• After 12 hours, flip the salmon over and cover, replace the weights and put back in fridge

• After 12 more hours, drain any liquid in pan, flip the salmon over and cover, replace the weights and put back in fridge
• After 12 more hours, remove from fridge

• Scrape off any leftover salt/sugar mix

• Give it a quick rinse, pat it dry and place it back in the fridge uncovered on a plate for 8 hours or overnight
• After 8 – 12 hours, remove from fridge, you can wrap it and freeze it now, or serve

• Serve on a plater with extra dill and Mustard Cream (recipe below)

• Slice thinly

• Enjoy!

• Want to make this for Sunday brunch? Start it Friday morning, turn it Friday night, turn it Saturday morning, scrape and leave it in the fridge to serve for Sunday morning

• Planning to serve this later? Wrap in Saran (cling) wrap tightly, place in a ziplock and freeze until needed! Defrost in the fridge.

Mustard Cream

Prep time: 3 minutes; Serves: 1/2 cup

What you need:

• 1/4 cup 35% cream
• 2 1/2 tbsp Dijon mustard
• 1 tsp mustard powder (I used hot mustard)
• salt, pepper to taste

What you do:

• Mix all ingredients in a bowl
• Serve