| Scandinavian Gravlax~ Salt and Sugar Cured Salmon "Gravlax [GRAHV-lahks] This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is prized around the world. It's sliced paper-thin and served on dark bread as an appetizer, on an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet markets or specialty fish markets. It can be stored, tightly wrapped, in the refrigerator for up to a week." quoted from Epicurious Dictionary. 2 bunches fresh dill 1 3½-4 pound section of fresh salmon, preferably cut from the center of the fish ¼ cup kosher salt ¼ cup sugar 1 tsp coarsely ground white peppercorns (in your spice section) (white peppercorns is the different from black peppercorns) Mustard Dill Sauce ~ below 1. Cut off and discard any very tough stems from the dill. Rinse the dill and pat dry. 2. Bone the salmon section or have it boned. There should be two fillets of equal size and weight. Do not rinse the fish but pat it dry with paper towels. 3. Combine the salt, sugar, and pepper. Rub this mixture into the pink flesh of the salmon. Note: When placing fish pieces together...place thick end of one piece against thin end of the other. 4. Spread 1/3 of the dill over the bottom of a flat dish. Add one of the salmon pieces, skin side down. Cover this with another 1/3 of the dill. Add the remaining piece of salmon, placing it sandwich-fashion over the dill, skin side up. Cover with the remaining dill and place a plate on top. Add a sizable weight and let stand in the refrigerator for 48 hours. Turn the "sandwich" every 12 hours, always covering with the plate and weighting it down. Serve thinly sliced on the bias, like smokes salmon, with mustard-dill sauce. 12 - 20 servings Mustard Dill Sauce 1 egg yolk 1 tsp vinegar 3 tbsp prepared mustard, (use Dijon or Dusseldorf) Tabasco to taste (few drops is fine) salt & pepper to taste 1 cup olive oil (or a combination of vegetable, corn, & olive oil) Lemon juice (optional) although I prefer it. ¼ cup finely chopped fresh dill 1. Place the yolk in a mixing bowl and add the vinegar, 1 tablespoon mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. 2. Start adding the oil gradually, beating continuously with the wire whisk or electric beater. Continue beating and adding oil (as you would for mayonnaise) until all of it is used. Taste the sauce and add more salt to taste and the lemon juice if desired. Beat in the remaining mustard and the dill. If all the sauce is not used immediately, beat in a tablespoon of water. This will help stabilize the sauce. Note: The mustard-dill sauce can be served with any kind of cold steamed shellfish or cold poached fish or even hard boiled eggs. |
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