This recipe makes 50 pieces servings
|Per piece: about||-|
|total fat||2 g|
- Portion size: 50 pieces
Gravlax, a Scandinavian specialty of cured salmon, makes a terrific centrepiece for a winter brunch. Remember that it takes five days to cure. Serve with whole grain crackers or pumpernickel rounds, mustard and a Gibson.
- 1 tbsp 1tbsppeppercorns
- 1/3 cup 1/3cupgranulated sugar
- 1/4 cup 1/4cuppickling salt or kosher salt
- 2 lb 2lbcentre cut salmon filletcentre cut salmon fillets, skin on
- 1/3 cup 1/3cupchopped fresh dill
- 2 tbsp 2tbspaquavit, vodka or gin (optional)
- 1 bunch 1bunchsmall dill sprigs
Coarsely crush peppercorns with bottom of heavy pan. Mix with sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down. Drizzle with aquavit (if using); spread remaining chopped dill over top. Wrap tightly in plastic wrap.
Place on small rimmed baking sheet. Place small cutting board on fish; weigh down with 2 full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.
Unwrap fish. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days.) Slice thinly on 45-degree angle. Garnish with dill sprigs.
Additional information : Tip: Though alcohol adds lots of flavour during the curing process, gravlax can be made without it.
Source : Canadian Living Magazine: January 2008