This is a recipe for the most delicious cured salmon gravlax – perfect for the Holiday Season, garnished with caviar (the more the merrier), paired with chilled Winter’s Cuvee and the warmth of friends and family. It’s remarkably easy to make. You just need time, two bricks and the patience to slice the salmon very thinly.
2.5 lbs fresh salon, center cut, halved lengthwise. Carefully remove all bones.
2 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup brown sugar
2 tbsp crushed black peppercorns
How To Make
Gently mix together sea salt, brown sugar and crushed peppercorns
Place half of the salmon, skin side down, in a glass dish. Spread the dill out over the fish, Sprinkle the dry ingredients over the dill, Top with the other half of the salmon, skin side up.
Cover with foil and a five pound weight, such as two very clean bricks. Refrigerate for 48 to 72 hours, turning the salmon and basting with the accumulated juices every 12 hours.
To serve, remove the salmon from the marinade, scrape away the dill and dry spices and pat dry. Slice salmon thinly on the diagonal and serve with your favorite garnishes. Hint: loads of caviar.