⏳ Yield & Time

Yield: 2 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 6 oz Salmon fillet (skin on)
• 1/4 cup Kosher salt
• 2 tablespoons Sugar
• 1 tablespoon Fresh dill
• a few, cracked Black peppercorns
• 2 medium Bell peppers (assorted colors)
• 2 tablespoons Creme fraiche

📖 Instructions

1. First things first, let's tackle that gravlax. If you're using a whole fillet, you'll want to skin and pin-bone it. Then, slice that beauty into roughly 1/4-inch thick pieces. I prefer to use a really, really sharp knife for this—it makes all the difference.
2. Now for the cure. In a small bowl, whisk together 1/4 cup kosher salt, 2 tablespoons sugar, and 1 tablespoon fresh dill, finely chopped (and by chopped, I mean really finely chopped—like, microscopic). If you're feeling fancy, toss in a few cracked peppercorns.
3. Next, gently place your salmon slices in a single layer in a glass dish. I like using a shallow dish because I think it makes for more even curing. Then, liberally coat each salmon slice with the salt-sugar-dill mixture, making sure to get into every little nook and cranny.
4. Cover it up. Wrap your dish tightly with plastic wrap. Then, slap on another layer of plastic wrap, just for extra measure. Why? Because I'm paranoid! (Mostly, it ensures even curing and prevents any cross-contamination).
5. Refrigerate for at least 24 hours, or up to 48 hours for a more intensely cured gravlax. If it's really hot out, I'd probably keep it on the shorter end of the time frame--nobody wants to wait 48 hours only to find their gravlax spoiling, bleh.
6. Once it's cured, give those salmon slices a good rinse under cold water and pat them dry. This is important, trust me! We want to get rid of all that excess salt. Nobody likes a super-salty gravlax.
7. Now, prepare the bell peppers. Cut the tops off, remove the seeds and membranes. I usually leave about an inch of stem; it looks fancy.
8. In a food processor (or by hand if you're a masochist like my uncle Dave), pulse your cured salmon with 2 tablespoons of creme fraiche until you get a lovely, smooth paste. If using by hand just really mash the gravlax.
9. Stuff those peppers! Pack that salmon paste generously into the bell peppers. How generous, you ask? Until you're happy! There's no wrong answer. Just don't overstuff; they might burst in the oven (and that's not fun to clean!).
10. Preheat the oven to 375°F (190°C). Place your stuffed bell peppers on a baking sheet and add a splash of water to the bottom of the sheet, so nothing sticks to the bottom. Then, bake for approximately 20-25 minutes, or until the peppers are tender. Use a fork to test for doneness. It should go in easily.
11. Garnish and serve. Once they're out of the oven, I like to give them a drizzle of extra creme fraiche, a sprinkle of fresh dill, and a pinch of sea salt. Then, serve immediately. Enjoy!

📝 Notes

• For a spicier kick, add a pinch of red pepper flakes to the gravlax cure.
• Feel free to experiment with different herbs in the cure, such as chives or fennel.
• Make sure to use high-quality salmon for the best flavor and texture.
• Leftovers can be refrigerated for up to 3 days, tightly wrapped in plastic wrap or stored in an air tight container.