Winter Gravlax

Submitted by Nif_H

"Due to the short summer growing seasons, many Scandinavian foods are pickled, dried, salted or smoked to last the winter. They’re also usually low in fat and high in protein, which make them great healthy choices. Norwegians even skip the fatty eggs and bacon for a breakfast of pickled herring. Or, you could just try a sweet, buttery smoked salmon. This takes 36 hours of refrigeration but other than that, there is very little work to do. This is a Weight Watchers recipe! Enjoy!"

 

• Ready In: 36hrs
• Ingredients: 6
• Serves: 12

ingredients

• 1⁄3 cup sea salt
• 1⁄3 cup sugar
• 2 tablespoons lemon zest
• 1⁄4 teaspoon peppercorn, crushed
• 1 1⁄2 lbs centre-cut salmon fillets, cut into 2 equal pieces
• 2 cups fresh dill

directions

1. Combine salt, sugar, lemon rind and pepper. Spread one-third of this mixture into the bottom of 8- by 8-inch baking dish. Add one piece of salmon, skin side down. Sprinkle with another third of salt, sugar, lemon rind, pepper mixture. Add dill.
2. Add second piece of salmon skin side up. Spread remaining salt, sugar, lemon rind, pepper mixture over top of salmon. Cover with plastic wrap.
3. Place a filled kettle or other heavy object on top of salmon to weigh it down; refrigerate 24 hours. Remove kettle. Uncover salmon; carefully turn salmon stack over. Cover with plastic wrap. Place kettle on top of salmon, and refrigerate 24 hours. Remove kettle.
4. Uncover salmon; carefully turn salmon stack over. Cover again with plastic wrap. Place kettle on top of salmon, and refrigerate 12 hours.
5. Scrape off all seasonings; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.