Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 20 - 2 ounce portions---Restaurant
Preparation time: 3 days
2 salmon filets, 3-3 1/2 pounds total, scaled and boned
1 bunch fresh dill, about 2 cups total
1/2 cup kosher salt
4 tablespoon sugar
2 tablespoons crushed black peppercorns
2 cup onions thinly -- sliced
1 tablespoon whole juniper berries, crushed (optional)
2 tablespoon fresh lemon juice
3 1/2 tablespoons Dijon mustard
1 teaspoon powdered mustard
3 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/3 cup corn oil
3 tablespoons dill, chopped
Place one of the filets skin side down in a deep glass or stainless steel baking pan. Wash the dill and chop coarsely then spread it over the salmon filet. In a bowl combine the remaining ingredients for the Gravlax and mix well, sprinkle the remaining ingredients over the dill. Place the remaining salmon filet skin side up on top of the first salmon filet. Cover with a double layer of plastic wrap. Cover with weights such as a clean unfinished board topped with a brick or cans of food. Refrigerate. Every 12 hours, turn the salmon over and baste with the accumulated juices, be sure to baste between the filets too. Continue to refrigerate and baste for three days. When ready to serve, scrape off the dill and seasonings. Put the separated halves on a cutting board, skin side down. Slice the salmon very thin to serve.
Combine the mustards, sugar and vinegar and blend well. With a wire whisk, slowly beat in the oil to form a thick mayonnaise like mixture. Stir in the dill and refrigerate covered until ready to use.
Note: May be served with Bibb lettuce, brown bread, sliced avocado, peeled and seeded tomato wedges, peeled and seeded cucumber and lemon.
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