Gravlax

[crewdawg52]

This is great stuff! Others need to try it (if you like salmon/steelies).
http://i195.photobucket.com/albums/z119/crewdawg52/gravlax001.jpg
The "unveiling" after 3 days in the frig (getting exciting isn't it)........
http://i195.photobucket.com/albums/z119/crewdawg52/gravlax002.jpg
http://i195.photobucket.com/albums/z119/crewdawg52/gravlax003.jpg
Drum roll please............................................ . Sliced thinly on crackers.
http://i195.photobucket.com/albums/z119/crewdawg52/gravlax004.jpg

[sfisch]

Oh that does look good, need some extra sharp cheese to go with that.

Scott

[Richtee]

Sooo is there an explanation on it's production?

[crewdawg52]

Sooo is there an explanation on it's production?



Two filets with skin
per lb of salmon or steelies
3 Tbs of each kosher salt and granulated sugar
2 Tsp coarse black pepper
large handful of fresh dill

Coat fish with mix covering all flesh. Place dill on flesh side of one filet. Cover with the other. Make sure skin side outside. Wrap tightly with plastic wrap and place in frig fir a min of 2 days. I turn/flip in the mornings and evenings. You can weight it down if you want. After a minimum of 2 days curing, unwrap, rinse, dry, and slice thinly at a 45* angle.

[Rich Parker]

That looks delicious. Thanks for sharing Geoff!