Food Network: Gravlax

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Gravlax
Recipe courtesy Emeril Lagasse, 2002

Ingredients
2 cups kosher salt
2 tablespoons cracked black peppercorns
1/2 cup chopped fresh dill
1/2 cup vanilla sugar, recipe follows
2 tablespoons orange zest strips (from 2 oranges)
1 (4 to 4 1/2-pound) side salmon fillet, skin on, pin bones removed, rinsed under
cool water, and patted dry
Sour cream or cream cheese, optional accompaniment
Sieved hard boiled eggs, optional accompaniment
Salmon caviar, optional accompaniment
Minced red onions, optional accompaniment

Chopped parsley, optional accompaniment
Toast points or lightly toasted bagels, optional accompaniment

Directions
Combine the salt, peppercorns, dill, sugar, and zest
in a medium-size mixing bowl. Mix well. Lay a piece of plastic wrap twice the size
of the salmon on a flat surface. Cross another piece of plastic of the same size
over the first piece horizontally. Place the salmon in the center of the pieces of
plastic wrap, with the skin side down. Spoon the seasoning mixture over the top
and sides of the salmon. Using your fingers, spread the mixture evenly over the
salmon. No part of the flesh of the fish should be exposed. With the palm of your
hand, gently press the mixture into the salmon. Fold the 2 pieces of plastic wrap
very tightly around the salmon, folding in the ends securely. Wrap the salmon a
second time with another large piece of plastic. Place the wrapped salmon in

shallow glass baking dish. Top the salmon with another baking dish. Place 2 heavy
cans or 2 clean, wrapped bricks on the baking sheet to weight the salmon.
Refrigerate for 24 to 30 hours, depending upon the thickness of the fish. Remove
from the refrigerator and unwrap the salmon carefully. Discard the wrap and scrape
off the seasoning mixture. Rinse the salmon under cold water to remove the
seasoning mixture. Pat dry. To serve, remove 2 inches from the tail of the
salmon. Slice the salmon, at an angle, into paper-thin slices. Serve with
accompaniments.

Ingredients
Vanilla Sugar:
1 vanilla beans, split in 1/2 lengthwise and crosswise
4 cups granulated sugar

Directions
In a large container with an airtight closure, place
1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of
sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container
to distribute the vanilla essence. Continue the process for at least 1 week and up
to 3 weeks. Replace the sugar as it is used.