Salmon Gravlax

Submitted by lazyme

"Waterfront Centre Hotel, Vancouver, British Columbia. Traditionally gravlax is served with ice-cold shots of vodka or aquavit. Clear Creek Distillery's pear brandy is a delicious Northwest match, especially if it's used as the brandy in the brine recipe. Be aware that this salmon needs to cure for 48 hours in the refrigerator. From The Best Northwest Places Cookbook (Volume 1)."

 

• Ready In: 48hrs 15mins
• Ingredients: 13
• Serves: 12

ingredients

• 3 lbs whole salmon fillets, skin on, pin bones removed
• 3 cups coarsely chopped dill
• 1 cup rock salt
• 1⁄2 cup sugar
• 1⁄4 cup brandy
• 1⁄4 cup vegetable oil
• 2 tablespoons cracked white peppercorns

• HONEY MUSTARD DRESSING

• 1⁄3 cup white wine vinegar
• 1 tablespoon honey, preferably unpasteurized
• 1 teaspoon dijon-style grainy mustard
• 1 teaspoon minced shallot
• 1⁄4 teaspoon minced garlic
• 1 cup vegetable oil

directions

1. SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
2. Stir together the dill, salt, sugar, brandy, oil, and pepper.
3. Spread the mixture over the salmon, packing it down gently.
4. Cover the salmon with plastic wrap and refrigerate for 48 hours.
5. FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
6. Whisk in the oil, then refrigerate until needed.
7. JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
8. Arrange the salmon slices on a serving platter or individual plates.
9. Drizzle some of the honey mustard dressing over it, serving the rest separately.