Lighter tasting than smoked salmon, gravlax is one of my favorite appetizers for a large group. Leave the salmon filet whole so the guests can slice their own pieces. It takes some skill and it soon becomes a parlor game - who can out-carve (make the thinnest slice possible) the experts at the deli.
My mother-in-law introduced me to this method. Her ingredients are a little different from mine, but thank you Karen Taranto for this great dish.
BT's Gravlax In Dill
Ingredients:
1 1/4 pounds (500-525 grams) fresh salmon filet - preferably tail end
3 tablespoons kosher salt or sea salt
3 tablespoons sugar
2 tablespoons cognac (optional)
3 tablespoons dill
2 tablespoons olive oil (optional)
Directions:
Wash fish in cold water thoroughly
Run hands over filet to make sure all bones are removed
Pat filet dry with paper towel
Mix together, salt, sugar, cognac and dill
Lay salmon on a large piece of wax paper
Cover fish with salt mixture
Fold wax paper tightly around fish
Wrap plastic wrap several times around wax paper to make a "packet"
Place packet in a deep dish skin side down
Place weights (I used tins of salmon) on top of packet
Refrigerate
After 24 hours remove tins
There will be liquid surrounding the packet - drain it off
Flip packet so that skin side is up
Replace tins and return to refrigerator
Leave packet 3 days
Remove
Wash dill off fish
Pat dry
Slice in paper thin slices
The gravlax is ready to eat as is or it can be drenched in olive oil and refrigerated for up to a week
Serve with any of the following: caviar, creme fraiche, cream cheese, cucumbers, lemons, chili paste, avocado....
Enjoy! !בתיאבון
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