This recipe was definitely a test of patience. Starting a Gravlax 72 hours before you can eat it was verrrry hard for me. However, the end result was worth the wait my friends, very much so.
It seems like gravlax, or cured salmon, would be hard to make, but with a little time and patience (something I am NOT good at) you will have a delicate delight that is perfect as a party appetizer.
Or on a bagel, or on crackers with cream cheese capers and red onion, or on its own. Get after it any way you fancy.
I went the crackers, cream cheese, red onion and caper route. So yummy!
Ingredients: Serves about 4 as an appetizer
1 1/2 to 2 pound salmon filet (get the best quality you can find- and preferably wild caught)
1/2 cup salt
1/4 cup sugar
zest of one lemon
1 cup fresh dill
Start by coating the salmon with salt, sugar, lemon and dill rubbing well into the meat. Wrap tightly with plastic wrap and place on a large plate. I also wrapped the plate with plastic wrap. Set in the back of your fridge for about 72 hours.
Remove from the fridge and wash the ingredients off of the fish and pat dry. Thinly slice on a bias and serve with whatever fixins you choose.
Keep in the fridge up to a week and enjoy over and over!