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Writer's picturebrkt-ברקט

Gravlax In Dill

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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