GRAVLAX (SALMON MARINATED IN DILL)
- 3 lb Fresh salmon fillet -- center
- -cut, cleaned & scaled
- 1 lg Bunch Dill -- fresh, whole
- 1/4 c Kosher salt (coarse, or
- -regular is necessary)
- 1/4 c Sugar
- 2 tb White peppercorns (or black)
- Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish delaer to do it for you.
- Leave the skin on.
- Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserle.
- Wash and then shake dry the bunch of dill and place it on the fish.
- (If the fill is of the hothouse variety and not very pungent, chop the herb coarsely to release it`s flavor and sprinkle it over the fish instead.
- ) In a separate bowl, combine the salt, sugar and crushed peppercorns.
- Sprinkle this mixture evenly over the dill.
- Top with the other half of the fish, skin side up.
- Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon.
- Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days.
- Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside.
- Replace the platter and weights each time. When the gravlax is finished, remove the fish from it`s marinade and scrape away the dill and seasonings. Pat dry with
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