| previous | next |
Title: Gravlax W/ Dill, Fennel & Mint
Categories: Fish Herb Salmon
Yield: 24 Servings
| 1/4 | c | Kosher salt or coarse salt |
| 1/4 | c | Sugar |
| 1 | ts | White pepper; ground |
| 2 | Salmon fillets; (about 2lb | |
| . each), with pinbones | ||
| . removed, but skin intact | ||
| . (see note below) | ||
| 1/3 | c | Fresh dill; minced |
| 1/3 | c | Fresh fennel tops; minced |
| 1/3 | c | Fresh mint leaves; minced |
NOTE: The pinbones are the small bones that remain in the salmon. Use your fingers or tweezers to pick them out.
Combine the salt, sugar and pepper in a small bowl. Cut each salmon fillet into 3 equal portions and match them, side by side. Cover the skinless sides of 1 pair with dill, another pair with fennel and the third pair with the mint. Sprinkle the salt mixture evenly over all the salmon pieces. Cover 3 of the pieces with their matching pieces, skinless sides together. Wrap each pair tightly in plastic.
Place each wrapped salmon pair in a separate dish or casserole, cover with a flat board or pan, and weight down with a brick or several large cans of food. Refrigerate.
Every 12 hours, turn the fillets. They will be ready after 48 hours. To serve, scrape the herbs off each fillet and thinly slice at an angle with a long sharp knife. Serve with thin rye or wheat bread and sliced cucumbers.
Makes about 24 to 36 appetizer servings.
Nutritional Information: per serving: 62 calories, 3g fat, 58mg sodium, 24mg cholesterol, 42% of calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 13 Feb 97 Home Cooking Ä
| previous | next |