Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 3, 2013

Gravlax with Mustard Dill Sauce

It’s officially the holiday party season and whether you’re hosting or pot lucking Gravlax is one of my favorite appetizers and rates very high on the way easy to prepare scale.  It’s important to start with two pounds of the freshest salmon available and the wide center cuts work best.  Cut your filet into two equal pieces then find a straight sided dish that is just slightly larger than one of your filets.  You’ll also need a piece of wood or hardcover book that is smaller than the circumference of the dish, and something heavy that will balance on top such as a brick or large can.  Place one of your pieces of salmon in the bottom of the dish skin side down, trickle with a cap full of gin then cover completely with a quarter cup each of salt and sugar and a bunch of fresh dill.  Spread equal amounts of salt and sugar on the second filet and lay it on top creating a sort of salmon sandwich with the thinner belly ends of each on opposite sides so it’s a snug fit.  Cover with saran wrap, weight it down with your plank and heavy object, then put it in the fridge for three days flipping every 12 hours.  Slice thin and serve with a sweet mustard sauce made up of creme fraiche, honey mustard, chopped fresh dill and a squeeze of lemon or champagne vinegar. 


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