Homemade Gravlax for Yom Kippur Break Fast

Prep:
20 minutes

Cook:
Curing time: 3-4 days

In Full Moon Feast, Jessica Prentice guides us through 13 lunar months and the foods grown and prepared within them in traditional cultures. At its core is the idea that food connects people to one another, to themselves, and to the natural world. Prentice describes the lifecycle of Pacific salmon, who in early autumn are born in freshwater streams, spend their lives in the ocean, and then journey back upstream to their birthplace to spawn the next generation.gravlax1

The salmon’s natural lifecycle provides a metaphor for this time of year, when we are engrossed in our own “return.” On the High Holidays, we do teshuva, which is often translated as “repentance,” but literally means “return.” We return to ourselves in order to examine who we are and who we want to be.gravlax2

Eating lox this time of year connects our own process of “teshuva” with salmon’s seasonal “return.” If you have never cured your own lox before, give this recipe a try, for Yom Kippur break-fast! It doesn’t require any special equipment, and is sure to delight. Thin slices of this buttery, moist gravlax will be delicious on your post-fast bagel or on a slice of homemade gluten-free challah. It tastes like no lox you have ever eaten before.gravlax3

Wild Salmon Gravlax, adapted from Aquavit's gravlax recipe

Posted on September 8, 2013

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