Gravlax is cured salmon. NY Times today has 4 recipes and this is one of them, adapted for what's in my fridge. (The original is "Cyril Renaud's Citrus Gravlax", and it would be (c) 1998 New York Times Company.)1 2-pound fillet of salmon, skin on, pin bones removed (use tweezers or needle-nosed pliers)2 c. salt, kosher salt if you've got it2 c. sugarzest of 4 lemons2 tbsp juniper berries1 tbsp cracked coriander seeds (I'll use cardamom)1 bunch fresh dill, coarsely chopped, stems and all2 tbsp gin (I'll use Scotch)Put the salmon, skin side down, on a big piece of Saran wrap. Mix the other ingredients well and coat the flesh side of the salmon completely. Wrap well and refrigerate 24 hours.When the curing is done, rinse off the cure, pat the salmon dry, and serve with lemon wedges, creme fraiche, sour cream or a light vinaigrette. Cocktail pumpernickel should be just the right bread.Serves: at least 12
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