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Gravlax
Gravlax, raw salmon cured in a salt-sugar-dill
mixture, is easy enough to prepare if you have
access to fresh, skin-on salmon filets (and,
supermarkets and efficient transportation being what
they are these days, many if not most of us have
access to fresh salmon). You'll need to start the
gravlax at least 2 and preferably 3 days before you
want to serve it. It's traditionally served with a
slightly sweet mustard sauce, on toasted or thinly
sliced rye bread.
3 tablespoons (1 1/2 ounces) kosher salt
1/2 cup (3 1/2 ounces) sugar
2 tablespoons coarsely ground black pepper
3 tablespoons chopped fresh dill weed (or 1
tablespoon dried)
1/4 cup Icelandic schnapps (Brennivin) or vodka, or
dry sherry, or cognac, or whatever your inclination
1 salmon filet, about 1 1/2 pounds, boned but with
the skin on*
*If you use a filet over 2 pounds in weight, double
the "curing" ingredients.
Mustard Sauce
1/2 cup (3 1/2 ounces) canola or other cooking oil
2 tablespoons (1 ounce) balsamic vinegar
1 tablespoon sugar
1 tablespoon honey
1 tablespoon Dijon mustard
Blend together the first five ingredients, and
spread over the bottom of a glass (non-reactive)
baking dish that's large enough for the salmon to
lie flat in. Place the salmon in skin-side down,
pressing down to make sure it's well coated with the
marinating mixture, and then turn it over so the
skin side is up. Cover with plastic wrap, and
refrigerate for 24 hours. Remove the plastic wrap,
and turn the salmon over (skin-side down), and then
back again, making sure all exposed parts are
covered with the marinade. Cover and refrigerate for
another 24 hours. This may be repeated one more time
before serving.
Mustard Sauce
Place all of the ingredients into the container of a
blender or small food processor, and blend until
smooth and emulsified. Yield: about 3/4 cup sauce
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