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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 812 |
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I learned this easy way to make gravlox on a cruise. Try it thinly sliced over rye bread, crackers, etc. Top with thinly sliced red onions and capers...delectable! Ingredients:
1 whole salmon filets (deboned, skin on) 2 sides |
1/4 c kosher salt |
1/4 c sugar |
2 tbsp white peppercorns, crushed |
4 bunches dill, fresh |
1/4 c vodka |
Directions:
1. Lay a piece of plastic wrap in a glass dish large enough to hold the filets. Lay one filet, skin side down, on the plastic wrap.
2. Mix the salt, sugar and crushed peppercorns and spread half this cure mix over the surface of the filet. Lay the whole bunches of dill over the filet. Sprinkle the vodka over the dill. Spread the rest of the cure mix over the second filet and lay the filet, skin side up, over the first filet.
3. Pull the plastic wrap up to cover the filets. Place another dish or some plates on top of the filets and weigh down using canned foods or weighted items like foil wrapped brick.
4. Place in refrigerator for 48-72 hours. Once or twice a day remove the filets, unwrap them and baste them with the juice that accumulates, flip the filets and return the dish to the refrigerator.
5. To Serve:
6. Take the filets from their wrapping, remove the dill and scrape off the excess cure mix. Slice thinly on the bias and serve.
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