PROJECT GRAVLAX

WITH A PILE OF DILL LEFT OVER FROM A DEVILED DUCK EGG GARNISH AND THINKING ABOUT THE DELICIOUS GRAVLAX PIE AT M.WELLS, I DECIDED TO MAKE MY OWN.

INGREDIENTS:

2-3 LB WILD SALMON (I USED KING SALMON)

BUNCH OF DILL

1/4 CUP KOSHER SALT

1/4 CUP SUGAR

CRUSHED WHITE PEPPERCORN

CRACK THE PEPPER ON BOTH SIDES OF FILET THEN

EVENLY COAT BOTH SIDES WITH SUGAR/SALT CURE

PILE THE CHOPPED DILL ON THE SKINLESS SIDE 

WRAP TIGHTLY WITH PLASTIC WRAP

WEIGH DOWN THE SALMON

I USED A WOOD PLANK AND A PIECE OF BLUESTONE FROM THE GARDEN. A COUPLE SOUP CANS ON A PLATE PLACED ON TOP WORKS JUST AS WELL.

STICK IN THE FRIDGE FOR 48 HOURS. FLIP ONCE EVERY 12 HOURS. RINSE THE CURE OFF BEFORE YOU EAT IT.