gravlax

 

 1                    pair salmon fillets, 2-3 lbs. total
                         -- skin on, chopped
                        ***CURE***
     1/2  cup           fresh dill
   3      tablespoons   sugar
   2      tablespoons   kosher salt
   2      teaspoons     white pepper -- coarsely ground
                        ***MUSTARD SAUCE***
   1      tablespoon    white vinegar
   2      tablespoons   prepared mustard
   1      tablespoon    sugar
   6      tablespoons   sour cream
   3      tablespoons   fresh dill -- minced

Preparation / Directions:

Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside. Put on a large plate and then place a heavy weight on top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes. Serve salmon cold with Mustard sauce. Mustard Sauce: Slowly, one at a time in the order listed, blend ingredients in a food processor.
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