Gravlax

Name: Gravlax
Ingredients: 1 cup salt; 2 cups sugar; 1 bunch of dill, stems and all, chopped; 2 bay leaves, crumbled; 1/2 cup minced shallot; 1 teaspoon cracked black pepper; Grated zest of 2 lemons; One 2- to 3-pound salmon fillet, pin bones removed with tweezers or pliers

8 ingredients

8 steps

Ingredients

1 cup salt
2 cups sugar
1 bunch of dill, stems and all, chopped
2 bay leaves, crumbled
1/2 cup minced shallot
1 teaspoon cracked black pepper
Grated zest of 2 lemons
One 2- to 3-pound salmon fillet, pin bones removed with tweezers or pliers

Directions

1

Mix together all the ingredients except the salmon.
2

Place the salmon, skin side down, on a large sheet of plastic wrap.
3

Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it on).
4

Wrap the fish well in plastic.
5

Refrigerate for at least 24 hours and preferably 36.
6

Unwrap the salmon and rinse off the cure.
7

Dry, then slice on the bias.
8

Serve plain, with lemon wedges, or with Mustard Dill Sauce (page 608), thinned with a little sour cream.