SC - Gravlax recipe (a bit OT)

[Marilyn Traber]

Gravlax with Mustard Dill Sauce

      The following recipe is for two large sides (whole fillets) of salmon,
which outside of restaurants, is only
      appropriate for large buffets. If you're not serving a small army, simply
reduce the recipe. Just be sure your two
      pieces of salmon are similar in size and shape (two tail pieces would work
nicely). You'll need two pans the
      same size that are large enough to hold whatever size salmon fillets you
choose to cure and some canned goods
      for weights. The exact amount of dill needed cannot be easily specified
because dill bunches, as sold, vary so
      greatly in size. You need enough to cover your pan twice, plus enough to
fill in between the fillets, plus dill for
      the sauce. Don't throw away the stems when making the sauce. They can be
used in the cure. For a real taste of
      spring, serve the salmon slices over spears of chilled, steamed or
blanched asparagus.

  For the salmon:
  Two large sides of salmon, two pounds or more each
  3/4 cup brown sugar
  3/4 cup sea salt
  1/2 cup ground white pepper
  lots of dill
                                                   For the sauce:
                                                  2 tbs. Dijon mustard
                                                  2 tsp dry mustard
                                                  1/2 cup granulated sugar
                                                  6 egg yolks
                                                  1/2 cup distilled vinegar
                                                  1/2 cup vegetable oil
                                                  1/2 cup chopped fresh dill,
stems removed
                                                  salt and white pepper to taste



    Salmon:
    Thoroughly mix four dry ingredients. Spread thoroughly and evenly over
salmon flesh, spreading a little on the
    skin side too.

    Cover the bottom of one pan with dill. Place one salmon fillet, skin-side
down in the pan. Cover with more dill.
    Place the other fillet on top, skin-side up, matching head and tail ends of
the two fillets. Cover with the remaining
    dill.

    Wrap the pan with plastic wrap. Place the second pan on top of the salmon.
Add the cans or other weights.
    Refrigerate for 2-3 three days, turning the salmon fillets at least once
each day and recovering.

    Remove salmon from pan. Brush away the dill and any remaining cure. Lay the
fillets on a flat surface. With a
    long, sharp, thin-bladed knife, held at an angle almost parallel to the work
surface, slice the salmon into wide
    slices as thin as possible.

    Spread salmon slices, overlapping on serving plates or a large serving
platter. Serve with the sauce and lightly
    toasted slices of pumpernickel bread.

    Tightly wrapped gravlax will keep under refrigeration for up to 10 days.

    Sauce:
    Whisk the first four ingredients in a bowl until light and lemon-colored.
Slowly whisk in the vinegar, then the oil.
    Stir in the dill and then season with salt and pepper. Sauce will keep 3-4
days under refrigeration.



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