Tuesday, October 30, 2012

Gravlax love

Nothin' screams "Fanciness" like gravlax.

Gravlax is a good ol' Swedish/Norwegian tradition of curing salmon with salt, sugar, and dill.  Although it's a bit time consuming, it is super easy to make and is guaranteed to impress!

Serve on toast points of a dark bread with cream cheese, tomato slices, red onion, and capers.  Try it in a frittata or on a flat bread pizza with arugula.

So yummy.

2 lb salmon filet, skin on
2 cups salt
1 cup sugar
zest of 1 lemon
2 Tbl black peppercorns
2 Tbl coriander seeds
2 Tbl anise seeds
1 Tbl ground cumin
2 tsp red pepper flakes
1/2 cup fresh dill, coarsely chopped

Mix all ingredients together in a bowl.

Lay out a large piece of plastic wrap and sprinkle with half of the mixture, enough to lay out the salmon.  Place salmon on top and cover with the remaining salt mixture gently pressing into the flesh of the fish.  Wrap tightly (and I mean TIGHTLY) in plastic wrap.

Place salmon bundle in a shallow casserole dish, and place another, smaller dish on top.  Weight down with a couple of cans or anything with some heft.

Place in refrigerator for at least 48 hours, turning every twelve hours and discarding any liquid that seeps out.

Remove salmon from plastic wrap and rinse thoroughly under cold water.  Pat dry, and cut into thin slices using a serrated knife.  Discard skin and dazzle your guests.

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