💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › non-regional › jewish › gra… captured on 2022-06-12 at 01:03:04.
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.02
Title: GRAVLOX
Categories: Appetizers, Brunch, Low-cal, Jewish
Yield: 1 servings
3 lb Salmon; fresh, center cut,
2 bn Dill
1/4 c Kosher salt
1/4 c Sugar
2 tb White peppercorns
Lemon; wedges
Pepper; black for garnish
1. Place 1/2 of the fish, skin side down, is a
deep-glass dish. spread dill over the fish. Sprinkle
dry ingredients over dill. Top with matching other
half of fish, skin side up.
2. Cover with foil and weigh with a large board and a
five lb weight. (I use a heavy book over a platter)
Refrigerate for 48 to 72 hours -, turning the salmon
and basting every twelve hours with the accumulated
juices.
3. to serve, remove the fish from the marinade, scrape
away the dill and spices, pat dry. Slice salmon thinly
on the diagonal and serve.
NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
Julie Russo and Sheila Lukins. We have made it so many
times that we ALMOST think of it as ours. It is
Ellen's addition to many a holiday party, especially
during the days we had Thanksgiving in Vermont.
-----