[CH] Gravlax Recipe
Jose Cisneros (jccisn@gmail.com)
Thu, 19 Jun 2008 16:17:38 -0400
This is the recipe I used.
It's from Saveur No# 112 July 2008
Two pounds salmon fillet
Two tablespoons white peppercorns
One tablespoon fennel seed
One tablespoon caraway seed
2/3 cup kosher salt
1/3 cup sugar
One cup dill sprigs
1/4 cup aquavit
Grind spices
Chop dill
Mix both together with salt and sugar
Add aquavit
Coat salmon fillet on both sides with mixture
Wrap fillet with plastic wrap and cure in fridge for
at least 48 to 72 hours
The salmon should feel firm to the touch.
Wash and pat dry.
Coat with minced dill.
Slice against the grain and a bit on the bias in thin
slices. 1/16 inch slices are possible with a sharp knife.
A bottle of chilled white wine, a nice mustard sauce and
a nice rye bread go very well with this.
Next time I will add a little guajillo powder and maybe some heat.
Not that it needs it.
Your's in kosher food,
Josepha