Gravlax With Dill Mayonnaise Recipe - Cooking Index
Gravlax With Dill Mayonnaise Recipe - Cooking Index
| 2 tablespoons | 30ml | Whole coriander seeds |
| 1/4 cup | 59ml | Coarse salt |
| 1/4 cup | 15g / 0.5oz | Cracked black peppercorns |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 2 lbs | 908g / 32oz | Skinless salmon fillet |
| 1 | Fresh dill | |
| Dill Mayonnaise - see * Note | ||
| Thinly-sliced black bread |
* Note: See the "Dill Mayonnaise" recipe which is included in this collection.
Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly-sliced black bread.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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