By Gifts Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Diane Morgan, photography by Sara Remington
Images
Serves
Makes 1 (3- to 4-pound) fillet of gravlax; once sliced, it can be portioned into 6 appetizers
Ingredients
- ½ cup coarse sea salt or kosher salt
- ½ cup granulated sugar
- 1 salmon fillet (3 to 4 pounds), skin on and scaled, pin bones removed
- 10 sprigs dill, coarsely chopped
- ¼ cup gin
Procedure
One of the most delicate and least embellished salmonpreparations is gravlax, a Scandinavian specialty in whichthe fish is cured by means of a salt and sugar rub. Nocooking is involved. We like to think of this paper-thinsliced raw fish as one step beyond Japanese sashimi.Typically, gravlax is seasoned with fresh dill, a brandy suchas Cognac, and spruce sprigs. Not everyone has a sprucetree growing in the yard, so we’ve decided to re-create thatwoodsy flavor by including gin in our recipe. The gin’s mildjuniper berry flavor is a lovely accent with the dill.
Select a 2-inch-deep glass or ceramic baking dish that fits thelength of the fish as closely as possible. In a small bowl, combinethe salt and sugar and spread half of this mixture on thebottom of the baking dish. Lay the salmon, skin side down, inthe dish. Gently rub the remaining salt mixture over the fleshside of the fillet. Spread the dill over the fillet. Slowly drizzle thegin over the fish, being careful not to rinse off the salt cure.
Place a large sheet of plastic wrap directly on top of the fish.Select a slightly smaller baking dish, or some other large, flatobject, to rest on top of the fish. Place something that weighsseveral pounds in the top of the dish. I use full beer bottles seton their sides.
Place the weighted salmon in the refrigerator for at least 2 daysor up to 5 days. Turn the salmon over once a day, being sure toweight the salmon after each turn.
Once cured, skin the fillet, and then cut the fillet into ¼-inch-thick crosswise slices. Arrange on a plate, wooden board, or in packages ready for gift giving. Cover tightly and refrigerate.
Storing: Refrigerate, covered, for up to 1 week, or freeze for up to 3 months. (If freezing, wrap the gravlax completely in plastic wrap and then in a double layer of aluminum foil.)
By Gifts Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Diane Morgan, photography by Sara Remington
Serves
Makes 1 (3- to 4-pound) fillet of gravlax; once sliced, it can be portioned into 6 appetizers
Ingredients
- ½ cup coarse sea salt or kosher salt
- ½ cup granulated sugar
- 1 salmon fillet (3 to 4 pounds), skin on and scaled, pin bones removed
- 10 sprigs dill, coarsely chopped
- ¼ cup gin
Procedure
One of the most delicate and least embellished salmonpreparations is gravlax, a Scandinavian specialty in whichthe fish is cured by means of a salt and sugar rub. Nocooking is involved. We like to think of this paper-thinsliced raw fish as one step beyond Japanese sashimi.Typically, gravlax is seasoned with fresh dill, a brandy suchas Cognac, and spruce sprigs. Not everyone has a sprucetree growing in the yard, so we’ve decided to re-create thatwoodsy flavor by including gin in our recipe. The gin’s mildjuniper berry flavor is a lovely accent with the dill.
Select a 2-inch-deep glass or ceramic baking dish that fits thelength of the fish as closely as possible. In a small bowl, combinethe salt and sugar and spread half of this mixture on thebottom of the baking dish. Lay the salmon, skin side down, inthe dish. Gently rub the remaining salt mixture over the fleshside of the fillet. Spread the dill over the fillet. Slowly drizzle thegin over the fish, being careful not to rinse off the salt cure.
Place a large sheet of plastic wrap directly on top of the fish.Select a slightly smaller baking dish, or some other large, flatobject, to rest on top of the fish. Place something that weighsseveral pounds in the top of the dish. I use full beer bottles seton their sides.
Place the weighted salmon in the refrigerator for at least 2 daysor up to 5 days. Turn the salmon over once a day, being sure toweight the salmon after each turn.
Once cured, skin the fillet, and then cut the fillet into ¼-inch-thick crosswise slices. Arrange on a plate, wooden board, or in packages ready for gift giving. Cover tightly and refrigerate.
Storing: Refrigerate, covered, for up to 1 week, or freeze for up to 3 months. (If freezing, wrap the gravlax completely in plastic wrap and then in a double layer of aluminum foil.)
