Wednesday, April 02, 2008
Its time to make this again. I can eat a bears ration of salmon and I often do. These pictures are from last year since I am trying to muster up the inspiration and since I have been less than pleased with the salmon I have been seeing lately. Gravlax is easy to make and easier to eat. You take a good size salmon filet and load it up with a salt and sugar combo like 3 times as much salt to sugar and some coarse ground pepper and then a blanket of fresh dill. (this was rosemary I was experimenting with - dill is the traditional method) Wrap the seasoned filet in plastic wrap and weigh down to press out the liquid over night. 24 hours later, drain off the moisture that accumulated and refrigerate for another day. 2 days later slice the translucent result nice and thin and enjoy.
Posted by Christo Gonzales at 8:55 PM