Message Font: Serif | Sans-Serif
No. of Recommendations: 0
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 it
2 c. sugar
zest of 4 lemons
2 tbsp juniper berries
1 tbsp cracked coriander seeds (I'll use cardamom)
1 bunch fresh dill, coarsely chopped, stems and all
2 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
Print the post  


What was Your Dumbest Investment?
Share it with us -- and learn from others' stories of flubs.
When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Community Home
Speak Your Mind, Start Your Blog, Rate Your Stocks

Community Team Fools - who are those TMF's?
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.