Gravlax |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-1/2-3 pounds fresh salmon, center cut, cleaned and scaled, skin left on, cut into 2 fillets, small bones removed | THE CURING SALT: 1/3 cup kosher salt | 1/3 cup sugar |
| freshly ground black pepper to taste | 1/2 teaspoon saltpeter | GARNISH: 1 bunch of fresh dill, chopped |
| THE DRESSING: 1/4 cup vegetable oil | pinch of sugar | 2 teaspoons distilled white vinegar |
| 1/2 teaspoon Dijon mustard | ||
| 1 | Tell your fishmonger what you are making and he will help you prepare the fish. Be sure that there are no small bones in the fish. |
| 2 | Mix all the ingredients for the curing salt in a bowl. Lay the two fillets side by side, skin side down, on a plastic tray and sprinkle with the curing salt. Place the dill on top of one of the fillets and put the other fillet on top, like a sandwhich. Wrap the entire fish with plastic wrap and then with aluminum foil. Place a small wooden board on top and put a clean brick on top as a weight. Place the whole works in the refrigerator to cure for 2 days. |
| 3 | To prepare for serving, slice each fillet into very thin pieces across the grain, thus removing the slice from the skin. This will take a very sharp knife. |
| 4 | Mix together the ingredients for the dressing. Arrange the slices on a platter and top with the dressing. |
| 5 | This can be served with any breads. |