Add luxe Gravlax to your holiday gathering for a touch of elegance.
3 Tbl Vodka
3 to 3.5 lbs side of salmon, skin on
Zest of 2 lemons
Zest of 2 oranges
3/4 cup of kosher or Himalayan sea salt
9 Tbs Sugar (.5 cup plus 1 tbs )
3/4 tsp freshly cracked pepper
1.5 cups of chopped fresh dill
1 egg yolk
2 Tbs whole grain mustard
1 Tbs honey
1/3 cup vegetable oil
1.5 Tbs cider vinegar
1.5 tbs chopped dill
Combine all of the dry cure in a small bowl.
Place a piece of plastic wrap large enough to go around the salmon in a Pyrex or glass baking dish.
Place a double layer of cheesecloth over the plastic wrap, again big enough to go around the salmon.
Sprinkle 1/3 of the dry cure over the cheesecloth.
Place the salmon, skin side down on top of the dry cure.
Drizzle the vodka over the salmon. Then place the rest of the dry cure over the surface of the salmon. Use your hands to rub it into and to cover the fish.
Wrap the fish in the cheesecloth and then in the plastic wrap making a tight package.
Place in the refrigerator. Place weights on the fish. I use 2 bricks wrapped in tin foil, or cans of food.
Turn the fish once a day for 4 – 5 days. You may let out the juices that form after 2 days. Reseal tightly.
After 4-5 days, remove from all of the wrapping. Wipe off the dry cure. I like to use paper towels until it is all gone. Place uncovered in the refrigerator for one hour to dry. Take out and place on a cutting board. Slice very thinly.
To make the special sauce, mix together all the special sauce ingredients in a small bowl.
Serve fish with special sauce, chopped egg, and minced red onions along with thin slices of Pumpernickel or Rye Bread.
Topics: Recipes | Tags: fish,hors d'oeuvres