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What You Need:
(To Serve: 8 to 10)
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3 to 3½ pounds fresh salmon, center cut, cleaned and scaled
1 large bunch dill
¼ cup coarse (kosher) salt, or if unavailable, substitute regular salt
¼ cup sugar
2 tablespoons white peppercorns (or substitute black), crushed
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Translate this recipe:
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| How To Cook: |
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1. Ask the fish dealer to cut the salmon in half lengthwise and to remove the backbone and the small bones as well.
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2. Place half of the fish, skin side down, in a deep glass, enamel or stainless-steel baking dish or casserole. Wash and then shake dry the bunch of dill, and place it on the fish.
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3. If the dill is of the hothouse variety and not very pungent, chop the herb coarsely to release its flavor and sprinkle it over the fish instead.
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4. In a separate bowl, combine the salt, sugar and crushed peppercorns. Sprinkle this mixture evenly over the dill. Top with the other half of the fish, skin side up. Cover with aluminum foil and on it set a heavy platter slightly larger than the salmon.
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5. Pile the platter with 3 or 4 cans of food; these make convenient weights that are easy to distribute evenly. Refrigerate 48 hours (or up to 3 days).
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6. Turn the fish over every 12 hours, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside. Replace the platter and weights each time.
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7. When the "Gravlax" is finished, remove the fish from its marinade, scrape away the dill and seasonings, and pat it dry with paper towels.
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8. Place the separated halves skin side down on a carving board and slice the salmon halves thinly on the diagonal, detaching each slice from the skin.
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9. "Gravlax" is served as part of a "Smorgasbord" or as an appetizer, and is accompanied by mustard sauce. When "Gravlax" is presented as a main course, it is garnished with lemon wedges as well as the mustard sauce and served with toast and perhaps a cucumber salad.
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