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'Modern Jewish Comfort Food' author makes Hanukkah 'a little more special' with gravlax recipe

Morgan Hines   | Paste BN

Latkes are a Hanukkah staple. And while the fried potato dish is delicious on its own, Shannon Sarna, editor of Jewish food publication "The Nosher" has an idea to heighten the experience.

Sarna, who is also the author of "Mod­ern Jew­ish Bak­er: Chal­lah, Bab­ka, Bagels & More" and "Modern Jewish Comfort Food," tells Paste BN via email adding cured salmon is a game changer.

"It’s not a Hanukkah tradition, per se, but adding smoked salmon to latkes is one way to elevate the classic Hanukkah dish, especially in our family," Sarna says. "Making your own gravlax is a simple task but feels a little more special," she continues.

'Perfect potato latkes': Try Jake Cohen's recipe from his 'Jew-Ish' cookbook

Gravlax, a cured salmon dish, can be made at home without a smoker or any other machinery, Sarna explains. Her recipe calls for you to cover the fresh salmon with kosher salt, herbs, sugar or another kind of seasoning before allowing it to sit in the fridge for a few days. The salt pulls out the moisture from the salmon, which cures it.

Sarna recommends adding beet-cured gravlax to your Hanukkah table, to eat as its own dish or to pair with latkes.

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Beet-Cured Gravlax 

Makes: 4-6 servings

Ingredients:

  • 1 cup sugar
  • ½ cup kosher salt
  • Freshly ground black pepper
  • 2 small beets, peeled and grated
  • 1 large bunch dill
  • Zest of 1 lemon
  • 1 pound fresh salmon filet

Instructions:

  1. Combine the sugar, salt, pepper, beets, dill, and lemon zest in a bowl.
  2. Lay a piece of plastic wrap on a baking sheet or a large platter. Spread a layer of the mixture on the plastic wrap, just larger than the piece of salmon.
  3. Place the salmon, skin side down, on top of the mixture. Spread the remaining mixture on top of the salmon.
  4. Wrap the salmon tightly in plastic wrap and place on a platter or plate in the fridge for 3 to 5 days.
  5. When you are ready to serve, remove from the fridge and drain the liquid. Remove and discard the beet mixture and rinse the salmon in cold water. Pat dry with a paper towel.
  6. Slice into thin pieces, discarding the skin, and serve.

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