Brandy Gravlax
Ingredients
| 1 lb wild salmon filet | ||
| 1/4 cup kosher salt | ||
| 1 cup brown sugar, packed | ||
| 1 tbs cracked black pepper | ||
| 1 oz fresh chopped dill | ||
| 4 tsp lemon juice | ||
| 2 tsp extra virgin olive oil | ||
| 3 tsp brandy |
- In a medium bowl, combine the salt, brown sugar, pepper and dill.
- In a second bowl combine the lemon juice, olive oil and brandy.
- Baste the salmon with the dry mixture, making it sure to cover it fully, and wrap it in cheese cloth.
- Place in a non reactive dish and cover with plastic wrap.
- Pace another pie plate or pan on top and weigh it down with canned goods.
- This makes sure the spice is making good contact with the filet.
- Place in the refrigerator for 3 days.
- Remove the cheese cloth and scrape the dry ingredients from the salmon.
- Place on a platter and thinly slice on the bias, discarding the skin.
- Serve with bagels and cream cheese.
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