110 GRAVLAX | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 30 Minutes
Yields: 12 Servings

Gravlax originated in Scandinavia as a method of salt-curing fish. The salt draws moisture from the fish, which delays spoiling. The salt-curing process requires 4 days, but the finished product is delicious.

2 (2–2½ pound) salmon fillets, skin-on
⅓ cup kosher salt
¼ cup sugar
1 tbsp dried dill
2 tbsps coarsely ground black pepper
lime juice to taste

In a mixing bowl, combine salt, sugar, dill and pepper and mix well. Set aside. In a large glass dish, arrange one fillet, skin side down, and sprinkle with all of salt-mixture. Place second fillet on top of first fillet, skin side up. NOTE: The thick side of one fillet should be against the thin side of the other fillet, making the top surface as flat as possible. Cover dish with plastic wrap then place a pan over the entire length of fillets. Add approximately 5 pounds of weight to top of pan. Refrigerate 24 hours, rearranging weight if it shifts to one side. After 24 hours, remove fish from refrigerator and take off weight and plastic wrap. Drain liquid and turn fillets over. Recover with plastic wrap and replace pan and weight. Return to refrigerator for 24 hours. Repeat draining and turning steps two more times, refrigerating 24 hours each time. After fish has been salted, scrape salt mixture from flesh and pat dry with paper towels. Wrap each fillet in aluminum foil and refrigerate at least 6 hours. Fish can be refrigerated up to 2 weeks. When ready to use, place gravlax, skin side down, on a cutting board. Using a fillet knife, slice thin strips at a slight angle. Turn the knife to free flesh from skin. To serve, place gravlax on crackers or garlic croutons and sprinkle with lime juice.

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