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Gravlax with Honey-Dijon Sauce
Serves 12
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Ingredients:
- 1 1/2
pounds salmon fillet, with skin
- 1 cup
vodka
- 1 cup
sugar
- 1 cup
kosher salt
- 2
tablespoons coarsely ground pepper
- 2
tablespoons dried dillweed
- 12
sprigs fresh dillweed
French bread
slices, toasted Honey-Dijon Sauce (see
below)
Garnish: fresh dillweed sprigs |
Remove small
bones from salmon with tweezers. Rinse
salmon with aquavit.
Combine sugar and next 3 ingredients. Pour
half of sugar mixture into a 13- by 9-inch
baking dish. Place salmon fillet over sugar
mixture, skin side down; top with remaining
sugar mixture and dillweed sprigs. Cover
with plastic wrap. Place another 13- by
9-inch baking dish over plastic wrap. Fill
with heavy cans. Chill 24 to 48 hours. Turn
fillet every 12 hours, draining off any
liquid that collects and replacing weights.
Rinse coating from salmon; pat dry. Slice
thinly, starting at the tail. Serve on
toasted French bread with Honey-Dijon Sauce.
Garnish, if desired.
Honey-Dijon Sauce
Makes 1/2 cup
1/4 cup Dijon mustard
2 tablespoons chopped fresh dillweed
2 tablespoons
Honey
Combine all ingredients in a small bowl;
cover and chill.
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Honey --
Rosh HaShanah |
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Cooking Tips:
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