Gravlox
Ingredients:
2lb fresh large Salmon fillet, boneless & skinless
1/2 cup Kosher salt
1/2 cup brown sugar
3 tbsp. black pepper grounds - crushed
1 zest of lemon skin
1 handfull fresh Dill, loosely chopped
1/2 cup premium Vodka
Preparation:
Drape a medium glass baking dish with plastic wrap, with enough surplus to cover the half width. Cut the salmon fillet lengthwise, set aside. In a large bowl, combine salt, sugar, pepper, lemon zest - mix thoroughly. Dredge salmon fillets in bowl, liberally coating all sides of salmon meat and lay the first fillet atop the plastic wrap in the glass baking dish. Liberally cover the fillet with the fresh dill and lay the second fillet on top. Drizzle the Vodka over both fillets and then tightly blanket the fillets with the plastic wrap. Place a flat object like a small cutting board on top of the fillets and then a heavy object (like a cast iron skillet) then place in refrigerator. Allow to chill for 12 hours before turning. Repeat this 12 hour turning process for process for 24-72 hours, depending on severity of flavor.
To plate:
Remove plastic wrap, brush off salt mixture, and pat dry. On a large cutting board, make slim cross-section slices.Serve with crackers, smeared with cream cheese, minced chives, and diced red onions. Garnish with fresh dill.
2lb fresh large Salmon fillet, boneless & skinless
1/2 cup Kosher salt
1/2 cup brown sugar
3 tbsp. black pepper grounds - crushed
1 zest of lemon skin
1 handfull fresh Dill, loosely chopped
1/2 cup premium Vodka
Preparation:
Drape a medium glass baking dish with plastic wrap, with enough surplus to cover the half width. Cut the salmon fillet lengthwise, set aside. In a large bowl, combine salt, sugar, pepper, lemon zest - mix thoroughly. Dredge salmon fillets in bowl, liberally coating all sides of salmon meat and lay the first fillet atop the plastic wrap in the glass baking dish. Liberally cover the fillet with the fresh dill and lay the second fillet on top. Drizzle the Vodka over both fillets and then tightly blanket the fillets with the plastic wrap. Place a flat object like a small cutting board on top of the fillets and then a heavy object (like a cast iron skillet) then place in refrigerator. Allow to chill for 12 hours before turning. Repeat this 12 hour turning process for process for 24-72 hours, depending on severity of flavor.
To plate:
Remove plastic wrap, brush off salt mixture, and pat dry. On a large cutting board, make slim cross-section slices.Serve with crackers, smeared with cream cheese, minced chives, and diced red onions. Garnish with fresh dill.
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