Arctic Char Gravlax with White Grapefruit

Name: Arctic Char Gravlax with White Grapefruit
Total time: 72 h 15 min
Yield: 8 servings
Ingredients: 1 piece arctic char; 3 tablespoons grapefruit zest; 3 tablespoons kosher salt; 2 tablespoons muscovado sugar; 1 tablespoon granulated sugar; 1 tablespoon green peppercorns; 1 tablespoon juniper berries; ½ cup crème fraîche; 3 teaspoons fresh dill; 1 package rye crackers; note

A elegant cured Arctic char preparation flavored with grapefruit zest, green peppercorns, and juniper berries. This Scandinavian-inspired dish is served with a dill-infused crème fraîche and rye crackers.

8 servings

72 hr 15 min

Published October 4, 2025

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Ingredients

•1 piece arctic char
•3 tablespoons grapefruit zest
•3 tablespoons kosher salt
•2 tablespoons muscovado sugar
•1 tablespoon granulated sugar
•1 tablespoon green peppercorns
•1 tablespoon juniper berries
•½ cup crème fraîche
•3 teaspoons fresh dill
•1 package rye crackers
•note

Cooking Instructions

1.
Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
2880 min
2.
Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
1440 min
3.
Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.
15 min

Cooking Instructions

Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.

2880 min

Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.

1440 min

Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.

15 min