Gravlax

Submitted by Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Amt  & Ingredient
2-1/2 to 3 lbs.  skin-on salmon filets, pin bones and excess belly fat removed
1 lb. Kosher salt
2 oz. white pepper
1 lb. sugar
2 bunches fresh dill
8 - 12 slices pumpernickel bread, crusts cut off, cut into rounds

Procedure:
• In a mixing bowl, combine the sugar, salt, pepper and half of the dill.
• Place the remaining dill on the flesh side of the fish.
• On a length of plastic wrap large enough to hold the salmon, place half of the sugar mixture.
• Place the salmon on the sugar mixture, then coat with remaining sugar mixture and enclose all in plastic wrap.
• Allow to cure in refrigerator for 3 days.
• Remove salmon from sugar mixture when ready to use.
• Slice the salmon thinly and place on top of pumpernickel rounds.
• Serve with your favorite mustard, more fresh dill and/or horseradish.

Yield: 24 4-oz. servings