Gravlax, a salty-sweet cured salmon dish that's a Scandinavian favorite, is quite easy to make. Enjoy it on its own, accompanied by a spicy mustard sauce, or layer it on top of fresh, dark bread like rye, limpa or pumpernickel. Because gravlax isn't cooked, use the best-quality salmon you can find - fresh, never frozen.
Instructions
1. Lay the salmon fillets on a large plate, skin side down.
2. Mix 1 cup salt, 2 cups brown sugar and 1 tbsp. fresh-ground black pepper. Rub the mixture all over the salmon, including the skin.
3. Splash on 1/4 cup of your preferred spirits. Aquavit is the most Scandinavian choice, but brandy, vodka and gin all work well.
4. Lay most of the chopped dill on the flesh side of one fillet, then create a "sandwich" by laying the other fillet, flesh side in, on top.
5. Rub any remaining salt-and-sugar mix on the fish. Wrap very tightly in plastic. Lay the second plate on top of your "sandwich" and put a heavy object atop that. Put the whole thing into the refrigerator.
6. Unwrap and baste the fish with the accumulated juices at least once every 12 to 24 hours. The gravlax is ready when the flesh is opaque, usually by the second or third day in the fridge.
7. Slice the gravlax on the bias, leaving behind the skin.
Tags: flesh side