Gravlax (Smoked Salmon)

Recipe Ingredients

1		Pair salmon fillets, 2-3 lbs. Total skin on, chopped
		Cure
1/2 cup	118ml	Fresh dill
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Kosher salt
2 teaspoons	10ml	White pepper - coarsely ground
		Mustard Sauce
1 tablespoon	15ml	White vinegar
2 tablespoons	30ml	Prepared mustard
1 tablespoon	15ml	Sugar
6 tablespoons	90ml	Sour cream
3 tablespoons	45ml	Fresh dill - minced

Recipe Instructions

Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside. Put on a large plate and then place a heavy weight on top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes.

Serve salmon cold with Mustard sauce.

Mustard Sauce:

Slowly, one at a time in the order listed, blend ingredients in a food processor.

Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

Source:
Bill Ackerman

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