Tuesday, March 8, 2011

PROJECT GRAVLAX

WITH A PILE OF DILL LEFT OVER FROM A DEVILED DUCK EGG GARNISH AND THINKING ABOUT THE DELICIOUS GRAVLAX PIE AT M.WELLS, I DECIDED TO MAKE MY OWN.


INGREDIENTS:
2-3 LB WILD SALMON (I USED KING SALMON)
BUNCH OF DILL
1/4 CUP KOSHER SALT
1/4 CUP SUGAR
CRUSHED WHITE PEPPERCORN

CRACK THE PEPPER ON BOTH SIDES OF FILET THEN
EVENLY COAT BOTH SIDES WITH SUGAR/SALT CURE

PILE THE CHOPPED DILL ON THE SKINLESS SIDE 

WRAP TIGHTLY WITH PLASTIC WRAP

WEIGH DOWN THE SALMON

I USED A WOOD PLANK AND A PIECE OF BLUESTONE FROM THE GARDEN. A COUPLE SOUP CANS ON A PLATE PLACED ON TOP WORKS JUST AS WELL.

STICK IN THE FRIDGE FOR 48 HOURS. FLIP ONCE EVERY 12 HOURS. RINSE THE CURE OFF BEFORE YOU EAT IT.







3 comments:

thewildwood said...

so easy and always good results, haven't made gravlax it in a long while but am going to have to again!

Anonymous said...

I believe I will try this in the summer with fresh caught Alaskan Sockeye.

Anonymous said...

Awesome blog - you have excellent taste in food/fashion/nice things in general!