Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Thursday, May 6, 2010


This is an elegant appetizer from the Scandinavian culture.  It takes a bit of prep time to cure the salmon (2 days for the curing proces), but the results are outstanding.

2 Center Cut Salmon Fillets with the skin (about 2 pounds)
1 TB Black Peppercorns, crushed
1/4 cup Kosher Salt or Finely Ground Sea Salt
2 TB Sugar
1 TB Cognac or Whiskey (optional)
1/4 cup Coarsely Chopped Dill

Remove any small bones from salmon using needle nose pliers or tweezers.

In a small bowl, combine salt, sugar, and crushed peppercorns.

Rub both sides of salmon fillets heavily with about half of the salt and sugar mixture. Sprinkle the remaining salt and sugar onto the flesh side of fillets. Sprinkle with cognac. Spread dill evenly over one fillet and place the second fillet on top of the first one so that the flesh sides are together, and the skin is on the outside. Place it in a large freezer ziploc bag. Press as much air out as possible, and seal the bag.

Put the bag with salmon in a shallow baking dish, place a cutting board on top, and then a heavy weight (5-8 lb) on top of the salmon. (I like to use a cast iron pot.)

Refrigerate for 2 days, turning the bag over every 12 hours.

After 2 days, take the cured salmon out of the bag, remove some of the dill and peppercorns, and dry fillets with paper towels. The salmon will keep in the fridge for a week tightly wrapped in plastic.

Using a knife with a long blade and sharp edge, slice the salmon very thinly at a 45-degree angle, sliding each piece off the skin. On the bread of your choice, add a small 1/4 teaspoon of spread, a slice of salmon and your choice of toppings and herbs. Make a variety of combinations for your guests to sample.

Serves about 10 - 12 people.

Prepare a variety of Gravlax combinations using these ingredients.

Breads - Baguette Slices, Sliced Pumpernickel Rolls, or Bagels

Spreads - Unsalted Butter, White Wine Mustard or Dijon Mustard

Toppings - Cucumber and/or Avocado Slices

Herbs - Dill, Tarragon, and/or Chives

No comments:

Post a Comment

Thank you for visiting today. Feel free to leave a comment or question below. I'd love to hear from you!