Swedish lox (gravlax)

6 servings

Ingredients

Quantity Ingredient
3 pounds Salmon; center cut - (2 fillets), skin on
=== CURING SALT ===
⅓ cup Kosher salt
⅓ cup Sugar
½ teaspoon Saltpeter
Freshly-ground black pepper; to taste
=== DRESSING ===
¼ cup Vegetable oil
½ teaspoon Dijon mustard
2 teaspoons Distilled white vinegar
1 pinch Sugar
=== GARNISH ===
1 bunch Fresh dill; chopped

Directions

Tell your fishmonger what you are making and he will help you to prepare the fish. Be sure there are no small bones in the fish. Gently rub your hand along the cut flesh of the salmon in both directions and you will discover any small bones. Pluck them out one by one with a pair of small long-nose pliers. Mix all the ingredients for the curing salt in a bowl.

Lay the two fillets side by side, skin side down, on a plastic tray and sprinkle with the curing salt. Place the chopped dill on top of one of the fillets and put the other fillet on top, like a sandwich. Wrap the entire fish with plastic wrap and then with aluminum foil. Place a small wooden board on top and put a clean brick on top as a weight. Place the whole works in the refrigerator to cure for 2 days. To prepare for serving, slice each fillet into very thin pieces across the grain, thus removing the slice from the skin. This will take a very sharp knife. Mix together the ingredients for the dressing. Arrange the slices on a platter and top with the dressing.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-10-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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