Instant gravlak

4 servings

Ingredients

Quantity Ingredient
1¼ teaspoon Salt
½ teaspoon Freshly ground pepper
1 pounds Salmon fillet pref from tail section cut in very thin slices on the diagonal
2 tablespoons Capers; drained
2 tablespoons Red onion; finely chopped rinsed in a sieve under cold tap water and thoroughly drained
2 tablespoons Scallions; minced
2 tablespoons Mixed fresh herbs finely chopped (parsley, chives, tarragon)
2 tablespoons Extra-virgin olive oil
Dark bread; thinly sliced
Butter
Lemon wedges

Directions

1. Sprinkle ½ teaspoon of the salt and pepper on 4 to 6 large serving plates or on a very large platter. Taking care not to disturb the seasonings, arrange the salmon slices side by side on the plates or on the platter without overlapping. Evenly sprinkle the remaining ¾ teapoon salt over the salmon and cover with plastic wrap. Set aside to cure at room temperature for at least 30 minutes, or refrigerate for up to 1 day.

2. Sprinkle the gravlax with the capers, red onion, scallion, herbs and olive oil, in that order. Trim, halve and butter the bread. Serve the gravlax with lemon wedges and the bread.

Food and Wine Magazine Dec 1994 Submitted By DIANE LAZARUS On 12-18-94

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