We like to use this homemade gravlax as a topper on pretty canapés, with pumpernickel bread and cream cheese. You can also serve it whole on a platter, with an array of crispbreads, capers, red onions, and mustard, and let guests help themselves.
Makes 2 pounds of gravlax
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup Taza Roasted Cacao Nibs
.75 ounces (1 bunch) fresh thyme
2, 1-1.25 pound salmon filet, with skin
1. Mix together salt and sugar. Place one filet on a plate skin side down, then sprinkle with half the nibs, followed by half the thyme, then half the sugar/salt mixture. Repeat with the other filet then sandwich them together so that the flesh sides of the fish are facing each other and the skin is facing out. Wrap tightly with plastic then weigh down with cans or bags of rice if possible. Place in the fridge overnight.
2. After 24 hours remove the plastic and drain out any liquid that has accumulated. Flip the fish over while keeping as much of the nibs and thyme inside as possible then replace plastic wrap and weights and put back in the fridge for another 24 hours.
3. When ready to serve, remove the nibs and thyme and rinse salmon under cold water. Slice thinly and serve.