Gravlax
From scearley 17 years ago
- 2 minutes to make
- Serves 12
Gravlax. It's.....not lox. Close. Kinda. It's scandinavian! And excellent for warm summer days on open sandwiches with a bit of mustard and dill sauce.
Ingredients
- 1/2 c coarse salt shopping list
- 1/2 c sugar shopping list
- 2 Tbsp peppercorns, crushed shopping list
- 1 Tbsp dill seed shopping list
- 1 bunch fresh dill shopping list
- 3 lbs salmon (see directions) shopping list
How to make it
- Mix all seasonings together
- Cut fish in half along the backbone. Cut to prevent bones, but don't worry if some are in the meat.
- Lay half (about 1.5 pounds) in a heavy baking dish, skin side down.
- Rub half of the salt mixture into the flesh.
- Rub the other half into the flesh of the other half of the fish, and place it skin side up on the half in the dish. (At this point you should have all o the salt mix coating the inside of your semi-reconstructed fish)
- You need somethign to weight the fish down - a sack of rocks is best, or possibly old beans or rice yuo won't want. DO NOT USE BOOKS THEY WILL BE RUINED.
- Cover the whole pan with plastic wrap and place in the fridge for two days.
- Over the course of the two days you should take the fish out and turn it over. Do this two or three times in two days. Do not do anything else, just turn the fish.
- You will notice liquid in the bottom of the pan. DO NOT THROW IT OUT.
- After the skin becomes translucent (2 days) remove from the pan and dry with paper towels.
- Slice very thin to serve.
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- scearley Federal Way, WA
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