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Gravlax




Source of Recipe


Internet


Recipe Introduction


Gravlax, takes approximately 24 to 72 hours to fully cure.


List of Ingredients




2 to 4 pound salmon fillet with skin on, pin bones removed
1/2 cup kosher salt
1-2 cups brown sugar
2 tbsp. cracked black peppercorns
1 tbsp. coriander seeds
1 lemon
2-3 tbsp. aquavit
Fresh dill and parsley



Recipe



Lightly crush seeds and peppercorns, then mix with salt and sugar in a medium bowl. Rub approximately half of this mixture onto both sides of the salmon, and splash with alcohol.
Zest the lemon. Mix with dill and parsley in a separate bowl. Place half of this mixture in the bottom of a dish, and spread about half of the remaining sugar, salt and peppercorn mixture on top.
Place the salmon in the dish on top of the herbs and spices. Top the salmon with the remainder of the two mixtures. Place 3 to 5 pounds of weight into the other baking dish or pan (cans work well) and place evenly onto the salmon, then refrigerate.
Remove the dish from the refrigerator after 12 hours and drain off any liquid. Scrape off the herbs and spices on top of the salmon and flip over. Replace the herbs and spices over the top. Replace the weights, and store in the refrigerator for an additional 12 hours. Repeat every 12 hours until fully cured. salmon should be firm to the touch at the thickest part.
Remove salmon from the pan, rinse under cold water and pat dry.

Mustard Sauce
1/4 C Dijon mustard
1 tsp dry mustard
3 T granulated sugar
2 T white vinegar
1/3 C olive oil
3 T chopped fresh dill weed
Mix all and serve with gravlax.