GRAVLAX - Salt & Sugar Cured Salmon
Serves 10/12 as appetizer
1 ½ lb center-cut very fresh salmon, skinned & dark areas removed
2-3oz gin, vodka, brandy, rum or tequila
½ cup sugar
½ cup Kosher salt
freshly ground black or white pepper
fresh dill, optional
1. Remove any pin bones from the salmon
2. Dry with paper towels
3. Dampen the salmon with your alcohol of choice.
4. Combine the salt, sugar and freshly ground pepper to taste
5. Place salmon on parchment, coat one side with the salt mixture, flip over and coast the other side and the ends.
6. Place dill sprigs on both sides of the salmon, optional
7. Wrap salmon tightly in plastic wrap, then into a Ziploc bag. Place in a container big enough for any liquid leakage., such as an aluminum pan. Place a cutting board on top andweight the salmon evenly with something heavy ( I used a 5lb bag of sugar)
8. Refrigerate for 8 hours; flip salmon over and refrigerate for another 8-10 hours.
9. Feel the salmon, should not be too hard, and a little soft still, depends on the thickness of your piece of salmon. (less time is better than more time, otherwise it gets too hard)
10. Rinse off all the sugar/salt mixture. Pat dry. Cut hard edges off around the perimeter. (use separately with eggs scrambled with onions. Fold in gravlax pieces before serving.
11. Wrap Gravlax and refrigerate.
12. Store and thinly slice Gravlax on an angle,- as needed or slice all of it - placing on fresh parchment paper. Wrap and refrigerate until serving. Keeps for about one week.
Inspiration from Brenda W.