Gravlax (Smoked Salmon) Recipe - Cooking Index
Gravlax (Smoked Salmon) Recipe - Cooking Index
| 1 | Pair salmon fillets, 2-3 lbs. Total skin on, chopped | |
| Cure | ||
| 1/2 cup | Fresh dill | |
| 3 tablespoons | Sugar | |
| 2 tablespoons | Kosher salt | |
| 2 teaspoons | White pepper - coarsely ground | |
| Mustard Sauce | ||
| 1 tablespoon | White vinegar | |
| 2 tablespoons | Prepared mustard | |
| 1 tablespoon | Sugar | |
| 6 tablespoons | Sour cream | |
| 3 tablespoons | Fresh dill - minced |
Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside. Put on a large plate and then place a heavy weight on top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes.
Serve salmon cold with Mustard sauce.
Mustard Sauce:
Slowly, one at a time in the order listed, blend ingredients in a food processor.
Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.
Source:
Bill Ackerman
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