smoked salmon ~ gravlax

This is such a lovely salmon dish that will make any bagel happy to be consumed! I used our Sous Salt Fennel & Shallot which added a lovely flavor when combined with the fresh dill. I know I say this all the time….but this is really easy to prep and it is far superior to the smoked salmon you buy in the markets. You can vary the salting time according to your taste. The longer it salts the saltier and firmer the texture of the fish. I used Gin in place of Juniper Berries. Feel free to use either or leave it out completely.

 

ingredients

  • 1 -2 lbs of salmon
  • 1 lemon sliced thinly
  • 5 sprigs of dill
  • 1/2 c Sous Salt Fennel & Shallot
  • 1/2 c Sugar
  • 2 T Gin

directions

Mix the Sous Salt Fennel & Shallot and the sugar together in a bowl. Sprinkle some of the mixture on the bottom of a ceramic casserole dish. Place 4 lemon slices, 2 sprigs of dill on top of the salt and sugar mixture. Sprinkle with 1 T of the Gin.  Place the salmon fillet on top of the mixture. Add the remaining salt and sugar mixture to the salmon rubbing it all over. Place the remaining lemon slices and 3 – 4 sprigs of dill on top of the salmon. Sprinkle the remaining tablespoon of the Gin on top of the salmon. Cover with saran and refrigerate for 2 to 5 days depending on your taste.

When the time has elapsed rinse the salmon very well to remove the salt and sugar mixture. Then slice very thinly on the diagonal and serve with your favorite bagel and cream cheese. The salmon is also lovely added to a fresh cooked pasta or added to scramble eggs a

 

2017-06-01T11:43:12+00:00