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Salmon GravadlaxThis dish (also called Gravlax) has its roots in Scandinavia. It's an admirable way of preserving the salmon while producing a light, delicate flesh that is an excellent substitute for the smoked variety. And it's as simple as.... You need half a salmon, uncooked, and about 1 kilo [2lbs] in weight (in fact you can have any weight you like, but recipes have to start somewhere!) Put this on a dish big enough to hold it and cover it evenly with lots of fresh dill, about four tbs of salt, 2-3 tbs of sugar, and about 2 tbs ground black pepper. Now you need to find something to put over the fish, such as another dish, which covers it entirely and which you can weight down. Don't be shy about using a fair bit of weight. Place in the fridge and leave there for at least 48 hours, but longer if possible. Of course, if you happen to live in a cold climate you could just put it on the window-sill and stand guard all night. Then transfer the fish to a clean dish and decorate with fresh dill and lemon wedges. Serve by slicing very thinly with a sharp, thin-bladed knife. This makes an excellent appetizer. In fact, you can use it in almost any way that you would use smoked salmon, but remember that the taste is quite distinctive and will tend to overpower lighter flavors. |
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