- 48
- 51
- Joined Oct 24, 2007
Yield: 12 servings
3 pounds boneless salmon
1/4 cup vodka
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons cracked black pepper
2 bunches fresh dill, chopped
1/2 small onion, peeled and sliced th
1/2 lemon, sliced thin
 
 
Cut the salmon crosswise into two pieces lay the salmon skin side down in a shallow pan parallel with each other. Pour the vodka across the salmon, and then sprinkle the salt, sugar, and pepper. Spread the dill across one piece of the salmon and the onions across the other piece. Layer the sliced lemon on top of the dill, then carefully roll one piece of salmon onto the other piece, enclosing the seasonings within the two pieces. (The skin should be facing out on both pieces.) Carefully lift the salmon onto a piece of cheesecloth and wrap it securely. Place the gravlox back into the shallow pan with another shallow pan of equal size on top of the salmon. Weight the gravlox by placing canned or bottled foods in the empty pan on top of the fish. Refrigerate the gravlox for 72 hours, turning it every twelve hours. To serve the gravlox, remove the fish from the cheesecloth and gently scrape away the spices, dill, onions and lemon. Slice the salmon paper-thin, on the bias, and serve with cucumber and small slices of toasted bread.
3 pounds boneless salmon
1/4 cup vodka
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons cracked black pepper
2 bunches fresh dill, chopped
1/2 small onion, peeled and sliced th
1/2 lemon, sliced thin
 
 
Cut the salmon crosswise into two pieces lay the salmon skin side down in a shallow pan parallel with each other. Pour the vodka across the salmon, and then sprinkle the salt, sugar, and pepper. Spread the dill across one piece of the salmon and the onions across the other piece. Layer the sliced lemon on top of the dill, then carefully roll one piece of salmon onto the other piece, enclosing the seasonings within the two pieces. (The skin should be facing out on both pieces.) Carefully lift the salmon onto a piece of cheesecloth and wrap it securely. Place the gravlox back into the shallow pan with another shallow pan of equal size on top of the salmon. Weight the gravlox by placing canned or bottled foods in the empty pan on top of the fish. Refrigerate the gravlox for 72 hours, turning it every twelve hours. To serve the gravlox, remove the fish from the cheesecloth and gently scrape away the spices, dill, onions and lemon. Slice the salmon paper-thin, on the bias, and serve with cucumber and small slices of toasted bread.
