Recipes » Fish » GravLax

Ingredients

• 2 Lbs. Salmon cut in equal pieces
• 1 bunch dill
• 2 tbsp. coarse sea salt
• 1 tsp. Cracked peppercorn
• ¼ cup sugar
• ½ tsp. Cracked allspice
• 2 Tbsp. Brandy (optional)
•  
• For Sauce:
• 3 Tbs. Dijon
• 2 tbsp. Red wine vinegar
• 3 tsp. Sugar
• ¾ cup oil
• Salt/pepper
• ½ cup dill
•  
• or
• Chopped Dill
• Caper (maybe sautéed in evoo)
• Diced red onion
• Crème Fraiche

Preparation

Remove pin bones. Cut into 2 equal pieces.

Combine salt, pepper, sugar and allspice (and brandy). Rub on filets. Make a sandwich of the filets, putting the dill in the middle.

Cover with plastic and a heavy (5lb.) weight, and refrigerate for 24 hours. Flip the filets, cool another 24 hours.

Sauce:
Combine mustard, vinegar, sugar. Whisk in the oil, until thick. Season with salt and pepper, and the fresh dill.