Gravlax
Amount Measure Ingredient
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2 pounds fresh
salmon fillets
1/2 cup
sea salt
1/2 cup
sugar
3 tablespoons white pepper
4 tablespoons dill weed
Using needle-nose pliers, pluck all bones protruding from flesh. Use a sharp
knife to trim fatty white meat from underside of fish fillet. If one
individual fillet, cut in half crosswise such that each section is a similar,
square size which will fit onto a dinner plate.
Mix salt and sugar together. Grind white pepper into salt mixture. Add dill
weed and mix thoroughly.
Sprinkle salt mixture over the flesh side of each fillet. Place flesh sides
together like a sandwich.
Put fillets on a plate and place a second plate on top of them. Enclose in an
airtight container such as a Ziplock plastic bag and seal. Place container in
refrigerator.
Every 12 hours, skim extra liquid off fish and add more salt mixture if
necessary. Turn plates over and return to refrigerator. Continue for 48 hours.
Prepare accompaniments.
When ready to serve, gently rinse fish flesh
with cold running water and pat dry. Thinly slice fish against the grain,
ie from the head to the tail at a severe angle. Serve on dry toast with
diced hard boiled eggs, caviar, capers, finely chopped onions, and mustard
sauce.
May be wrapped tightly and refrigerated for
one week.
Yield: "12 servings"
