Sharone’s homemade gravalax
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This recipe provides instructions for making homemade gravalax, a Nordic dish of cured salmon. The recipe calls for making a dill mixture by pureeing salt, sugar, peppercorns and fresh herb zests. This mixture is then rubbed over and under a pound of salmon along with lemon juice, triple sec and olive oil. The salmon is wrapped tightly, weighed down, and refrigerated for 48 hours to cure before being unwrapped, rinsed and sliced to serve.
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- 1. 2743200-228600Sharone’s Homemade Gravalax <br /> <br />Dill mixture:<br />¼ cup kosher salt<br />½ cup sugar<br />1T peppercorns<br />Dill <br />Orange, lemon, lime zest<br />Puree in food processor; set aside<br /> <br />Additional ingredients: <br />2T lemon juice<br />1T triple sec<br />1T olive oil<br />1 pound salmon<br />Rub second set of ingredients on salmon.<br />Rub dill mixture over and under salmon.<br />Wrap tightly in saran wrap.<br />Place on sheet tray and weigh down.<br />Refrigerate for 48 hours.<br />Unwrap, rinse and slice.<br />