Salmon Gravlax

Total Time: 48 hrs 15 mins Preparation Time: 15 mins Cook Time: 48 hrs

Ingredients

• Servings: 12
• 3 lbs whole salmon fillets, skin on, pin bones removed
• 3 cups coarsely chopped dill
• 1 cup rock salt
• 1/2 cup sugar
• 1/4 cup brandy
• 1/4 cup vegetable oil
• 2 tablespoons cracked peppercorns
• 1/3 cup wine vinegar
• 1 tablespoon honey, preferably unpasteurized
• 1 teaspoon dijon-style grainy mustard
• 1 teaspoon minced shallot
• 1/4 teaspoon minced garlic
• 1 cup vegetable oil

Recipe

• 1 set the salmon, skin side down, on a rimmed tray or baking sheet.
• 2 stir together the dill, salt, sugar, brandy, oil, and pepper.
• 3 spread the mixture over the salmon, packing it down gently.
• 4 cover the salmon with plastic wrap and refrigerate for 48 hours.
• 5 for the dressing, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
• 6 whisk in the oil, then refrigerate until needed.
• 7 just before serving, brush the dill mixture off the fish and cut the salmon into very thin slices.
• 8 arrange the salmon slices on a serving platter or individual plates.
• 9 drizzle some of the honey mustard dressing over it, serving the rest separately.