Post by April B. on Feb 21, 2003 13:53:29 GMT -6
Gravlax Recipe:
Ingredients:
1/4 cup coarse Sea Salt
1/4 cup coarsely ground black peppercorns
1/3 cup granulated sugar
2 Tbs. whole coriander seeds
2 pounds skinless salmon fillet
bunch of fresh Dill
Cook coriander seeds in a small saute pan until aroma of seeds is released. Crush seeds using a pestle, motar or bottom of a pot.
Mix seeds with salt, pepper, and sugar in a small bowl.
Slice salmon in half across width and lay pieces side by side on plastic wrap.
Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill on 1 piece of salmon and top with remaining piece of salmon, kind of like making a sandwich to enclose the dill and spices.
Evenly coat the outside of your "salmon sandwich" with remaining spices and dill and tightly wrap with plastic wrap.
Place in shallow baking dish and top with weight.
Refrigerate for 3 days, turning over every 12 hours.
To serve, scrape off spices and dill.
Thinly slice with grain of fillet and serve cold. ;D
Ingredients:
1/4 cup coarse Sea Salt
1/4 cup coarsely ground black peppercorns
1/3 cup granulated sugar
2 Tbs. whole coriander seeds
2 pounds skinless salmon fillet
bunch of fresh Dill
Cook coriander seeds in a small saute pan until aroma of seeds is released. Crush seeds using a pestle, motar or bottom of a pot.
Mix seeds with salt, pepper, and sugar in a small bowl.
Slice salmon in half across width and lay pieces side by side on plastic wrap.
Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill on 1 piece of salmon and top with remaining piece of salmon, kind of like making a sandwich to enclose the dill and spices.
Evenly coat the outside of your "salmon sandwich" with remaining spices and dill and tightly wrap with plastic wrap.
Place in shallow baking dish and top with weight.
Refrigerate for 3 days, turning over every 12 hours.
To serve, scrape off spices and dill.
Thinly slice with grain of fillet and serve cold. ;D