I’ve always looked for out-of-the-box ways to enjoy my fish and game.
Recently, I was talking with a friend in Maine about his son’s success while ice fishing. He sent pictures of his son holding his first lake trout.
After sending my congratulations, I naturally asked what his plans were for cooking his trout, thinking he might want some suggestions. He told me they released the fish, as they didn’t have a desire to eat them. I sighed, since I haven’t had lake trout in quite some time, and I found myself imagining all the ways those fish could be enjoyed.
While you can grill or bake lake trout filets, one method you may not have thought of is gravlax.
Gravlax is a traditional Nordic dish that transforms raw fish into a silky, flavorful delicacy through an age-old preservation process. Originally, it was a method of “burying” salted fish to preserve it.
Gravlax typically involves curing fish, most often salmon, with a mixture of salt, sugar and herbs such as dill. This draws out moisture, firms up the flesh and infuses it with flavor, creating a texture that is smooth and tender, similar to, but distinct from smoked salmon.
Although gravlax is most commonly served thinly sliced as an appetizer, often with mustard-dill sauce, bread or potatoes, the technique works with other fatty fish like lake trout or Arctic char.
To prepare it, coat the fish with the cure mixture and refrigerate for a few days. During this time, the salt and sugar draw out moisture and infuse flavor naturally. Some variations also include fermentation, pickling or gentle smoking, adding layers of taste while honoring the fish’s natural qualities. Think of familiar examples like lox or pickled herring.
This method isn’t meant for all types of fish. It works best with those that have some natural fat, such as lake trout, Arctic char or salmon. Lake trout contains omega-3 fatty acids, which makes it especially suited to this process.
Curing fatty fish this way can bring out incredible flavor, turning it into something truly enjoyable.
Here’s how it works: The salt in the cure, a mixture of salt, sugar, herbs and spices, acts as a dry brine. It draws out moisture and changes the texture and color of the fish.
After curing 24-72 hours, the fish loses about 15% of its weight. The condensed flesh develops a sheen, darkens in color and becomes firm at the thickest part.
Fish is very porous and takes on flavor easily, so it will absorb the aromatics you add. You can customize the cure with your favorite herbs, spices and other ingredients.
It’s important to appreciate the blessings nature provides. It may sound a bit cliché to call it “God’s grocery store,” but that’s truly how I feel. It’s easy to forget that God knew what He was doing when He created the fish in our waters and the game we find in the field. They are there for us to observe, but also as a sustainable, delicious option for our table.
This approach to lake trout may have you rethinking how you use this natural resource.
WildCheff’s Lake Trout Gravlax
Ingredients
2 lb lake trout filets
6 tablespoons kosher salt
2 tablespoons pure cane sugar
2 teaspoons juniper berry
2 bunches of fresh dill
Directions
- In a food processor, pulse and combine the salt, sugar and juniper berry.
- Place trout filets, skin side down, on a cookie sheet covered in plastic wrap.
- Sprinkle the cure mixture and distribute the dill evenly over the flesh.
- Wrap the filets snugly in plastic wrap.
- Place another sheet pan on top and weigh it down with something heavy to apply gentle pressure.
- Refrigerate, turning every 6-8 hours. After 24-36 hours, discard the dill and rinse under cold water. Pat dry.
- Store uncovered in the refrigerator for 2-3 days to air dry before serving.
To serve, slice the gravlax thin and enjoy it in a variety of ways. It works nicely on a home charcuterie board or atop a bagel with cream cheese, pickled onion, and capers.
You can also place it on small pieces of toasted artisan bread with a dollop of yogurt infused with lemon and horseradish, sprinkled with chives.
