Name: Arctic Char Gravlaks with Cucumber Jelly
Cook time: 30 min
Total time: 1 1/2 days (includes curing fish)
Yield: Makes 6 first-course servings
Ingredients: 1 (1 1/4-lb) center-cut piece arctic char fillet with skin, pin bones removed; 1/2 cup sugar; 1/4 cup kosher salt; 1 tablespoon coarsely ground black pepper; 3 cups coarsely chopped fresh dill (from 2 large bunches); 3 seedless cucumbers (usually plastic-wrapped; 3 lb total); 3/4 teaspoon table salt; 2 teaspoons unflavored gelatin (from 1 envelope); 1 tablespoon distilled white vinegar; 1 tablespoon tiny fresh dill fronds; Accompaniment: thin Scandinavian crispbread such as Kavli

Arctic Char Gravlaks with Cucumber JellyMartyn Thompson

Gravlaks — fish cured with salt, sugar, and dill — is usually made with salmon, but we like the milder flavor of arctic char for this particular dish.

Keep in mind before starting to cure your fish that you will need to turn it every 12 hours for a total of 36 hours.

Cooks' notes:

• Cured gravlaks can be drained, scraped, and wrapped in clean plastic wrap, then chilled up to 5 days. • Jelly can be chilled up to 4 days

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