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.
- Portion size 50 servings
- Credits : Canadian Living Magazine: January 2008
MethodCoarsely 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.
Nutritional facts Per piece: about
- Sodium 369 mg
- Protein 3 g
- Calories 35.0
- Total fat 2 g
- Cholesterol 10 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 1.0
- Folate 2.0
- Vitamin C 2.0