Sunday, December 12, 2004

Chamberdance Brunch: Whisky cured Gravlax

Eric made his gorgeous whisky cured Gravlax for our donor brunch and it was fantastic! This succulent slightly salty ruby colored slices of salmon... mmmmm....

Whisky & Brown Sugar-Cured Gravlax

1 lb salt
1 lb pack dark brown sugar
2 Tbsp whole cracked white peppercorns
2 bunches fresh dill, coarsely chopped
Juice of 2 lemons
2 Tbsp extra virgin olive oil
1 ½ Tbsp brandy
¼ cup whiskey (preferably Jack Daniels)
2 3-pound sides of salmon cleaned and skin on

In a medium bowl, combine the salt, brown sugar, peppercorns and dill to make the dry cure. In a small bowl combine the lemon juice, oil, brandy and whisky.

Lay the salmon, skin sides down on a clean dry surface. Brush the liquid mixture generously over the fish. Pack the dry cure evenly over the fillets. Wrap tightly in two layers of plastic wrap.

Place one side of the fish, skin side down in a pan large enough to accommodate the fish. Place the other piece of fish skin side up on top of the first. Place a cutting board on top of the fish and weigh it down with soup cans or bricks. Chill 24 hours.

Remove the weights, unwrap the fish and drain the liquid. Wrap the fish again tightly in two layers of fresh plastic, reversing the position of the top and bottom pieces. Place the cutting board and weights on top again and return to the refrigerator. Chill 24 hours more.

Repeat a third time. On the fourth day, unwrap the salmon, scrape off the dry cure. Slice the salmon on the bias as thinly as possible and serve. Gravlax can be stored wrapped in plastic in the refrigerator up to 3 days.

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