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New Year's: Gravlax

Source of Recipe

From "The Silver Palate Cookbook" by Sheila Lukins, Julee Rosso


Recipe Introduction

"Gravlax is a Scandinavian preparation in which raw salmon is cured with salt, sugar, and spices. The marinating action "cooks" and tenderizes the fish. The result, sliced paper-thin, is one of the best appetizers we know. Serve with ice cold vodka, aquavit, or dry white wine."

List of Ingredients

• 1 piece (3 pounds) fresh salmon, center cut from the fish, halved lengthwise and thoroughly boned

• 2 large bunches of fresh dill
• ¼ cup coarse salt
• ¼ cup sugar
• 2 Tbsp crushed white peppercorns

• Thinly sliced pumpernickel, for serving
• Lemon wedges, for garnish
• Freshly ground black pepper, for garnish
• Dill Mustard Sauce, for serving (recipe follows)


Recipe

Place half of the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar, and peppercorns over the dill. Top with the other half of the fish, skin side up.

Cover with aluminum foil and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.

To serve, remove the fish from the marinade, scrape away the dill and spices and pat dry. Slice the salmon thinly on the diagonal and serve on small plates or squares of pumpernickel. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.

Makes 8 to 10 portions.



Dill Mustard Sauce:

"Use this sweetly pungent dill sauce on gravlax, or as a dip for shrimp and other shellfish."

• 1 cup sweet mustard
• 1 cup sour cream
• ½ cup chopped fresh dill

Mix all the ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated.

Makes 2 cups.