Title: Gravalax
Categories: Appetizer Fish Salmon
Yield: 1 Servings

1		Center cut
2 1/2	tb	Salt mixed with
1 1/2	tb	Sugar
		Dill
		Spruce twigs if available
4		Or 5 TBS Cognac
		Salmon cut into 2 fillets( 5
		Lbs) -- boned

Debone the tiny bones on the edge of the fillets with tweezer or pliers. If you have spruce twigs, cover the bottom of porcelain, enamel or glass dish with them. Then put a layer of fresh dill on top. (I use my enamel broiling pan) Rub the fleshy side with salt/sugar combo and sprinkle on the cognac. IF you have two fillets, put them together flesh sides facing, skin on top and bottom. For one fillet, put skin side down. Cover with more dill. Stretch plastic wrap over all and weight down with cutting board. Place some heavy objects or cans of food on the board.

Refrigerate for 2-3 days basting fish 2 or 3 times. Turn fillets around (bottom on top) and refrigerate and baste for another 2 days. (4-5 days in all)

To serve, cut very thin slices started at the larger end .

Recipe By : Julia Child

From: Judith Sobel Date: 07 Jun 97 Jewish-Food List Ä

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