The Scandinavia, way of preparing salmon is simple (yet amazing) and produces an amazing appetizer with clean flavors and remarkable texture. This traditional dish is like to lox (cured salmon that has been cold smoked) and is sometimes referred to as Gravad lox.
Gravlax
Use only Wild Alaskan King or
Sockeye Salmon that is fresh, fresh, fresh!!
Makes 8 to 10 servings
RECIPE INGREDIENTS
3 tablespoons
kosher salt
2 tablespoons sugar
2 teaspoons white
peppercorns, crushed
1 teaspoon whole
allspice berries, crushed
1 large bunch dill
(about 3 ounces)
Two absolutely FRESH
1/2-pound center-cut salmon fillets, in 2 equal pieces
1 tablespoon cognac
(optional)
Black bread
Mustard
METHOD
In a small bowl,
mix together the salt, sugar, peppercorns, and allspice. Chop the stems and
leaves of the dill. Lay a piece of the salmon, skin side down, on a piece of
plastic wrap large enough to wrap both fillets. Sprinkle the fillet with
half the spice mix, moisten with half of the cognac, if using, and cover
with all the chopped dill. Cover the second fillet with the spice mix and
cognac. Sandwich the 2 fillets together and tightly wrap in the plastic
wrap. Make sure the fillets are held tightly closed with a good seal.
When the salmon is ready, scrape the dill mixture off with a spoon and refrigerate the fish until ready to serve. To serve the gravlax; slice thin pieces at a 45-degree angle with a long, sharp narrow knife. Lay the gravlax out on a platter and serve it with black bread and a bit of mustard. The gravlax will stay fresh for a week wrapped in plastic in the refrigerator.
