Gravlax

Name: Gravlax
Ingredients: 3 pounds smoked salmon fresh, center cut and boned; 2 large bunches dill weed fresh; 1/4 cup kosher salt; 1/4 cup sugar; 2 tablespoons white peppercorns crushed; 1 wedges lemon and pepper

6 ingredients

9 steps

Ingredients

3 pounds smoked salmon fresh, center cut and boned
2 large bunches dill weed fresh
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons white peppercorns crushed
1 wedges lemon and pepper

Directions

1

Place half the fish, skin side down, in a deep glass dish.
2

Spread dill over fish.
3

Sprinkle dry ingredients over dill.
4

Top with the other half of the fish, skin side up.
5

Cover with foil and weight with a board and a five pound weight.
6

Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.
7

To serve, remove the fish from marinade, scrape away dill and spices, and pat dry.
8

Slice salmon thinly on the diagonal and serve on small plates or squares of black bread.
9

Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.