Salmon - King of Versatility

wrap the two pieces together – essentially making what looks like a dill sandwich. Put the salmon package on a sheet pan or some container big enough to hold the salmon and that has an edge to hold the liquid that will exude. If using cheesecloth, cover the container with plastic wrap. Now you need to weigh the salmon down. Lay a board, or cookie sheet or any flat object on top of the salmon, and pile on heavy objects, like cans or a brick. Since you’re going to keep this in the refrigerator, I usually just pile on containers already in the refrigerator. Turn the salmon every 24 hours and baste with any exuded liquid. Taste a small piece after 48 hours to see if you want any additional salt or sugar – this recipe makes a lightly salted gravlax. To serve, slice the filet very thinly on the diagonal down to, but not through, the skin.

Gravlax can be personalized to match individual preference, using more salt, sugar, or other types of liquor.

Go To Page: 1 2 3

Articles in this Topic    Discussions in this Topic