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PACIFIC NORTHWEST GRAVLAX
(Serves 20 as an appetizer)
While this is not difficult to make, you do need to start it at least two to three days in advance to give the fish time to cure.
The recipe requires a large, rectangular glass dish large enough to hold the salmon which will be covered with spices then tightly wrapped in plastic and covered with weights.
For this recipe you will need:
- 4 lb salmon fillet, with skin
- 8 whole allspice
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons black peppercorns
- 2 teaspoons white peppercorns
- 1/4 c sea salt
- 1/4 c sugar
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- 1 cup fresh dill, chopped
- 1/2 cup fresh thyme, chopped
- 1/4 cup white vermouth
- 1/8 cup light soy sauce
- 10 slices dark pumpernickel bread
- 1/4 cup cream cheese
- 2 tablespoons fresh dill, chopped
- 15 lemon wedges
- 6 tablespoons capers
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To remove pin bones from salmon:
Remove any small white bones (called "pin bones") embedded in the flesh of the salmon with needle nose pliers.
Locate them with your fingers-they'll feel like a splinter. Grab the end with the pliers and pull out, working with the direction of the bone's insertion angle.
To cure salmon:
In a small skillet roast the allspice, cumin, coriander and black & white peppercorns until the spices become fragrant and the seeds jump in the skillet slightly,
shaking the skillet frequently, about 2 minutes. Crack the seeds with a mortar and pestle or place them on a work surface and crack with the broad side of a heavy chef's knife.
Combine with salt and sugar.
Use a rectangular glass-baking dish large enough to lay the salmon flat.
Line with enough plastic wrap to cover the bottom completely and leave enough extra (3-4 times the width)
so you can eventually bring it over and wrap the salmon completely when it is placed in the dish.
Spread 1/3 of the dill and thyme on the bottom of the pan.
With a small knife, cut 12 small slits in the skin of the salmon.
Rub the skin with 1/3 of the spice mixture.
Place the salmon, skin side down, on top of the herbs.
Rub the remaining spice mixture on top of the salmon.
Cover with the remaining herbs.
Drizzle the vermouth and soy sauce over the fish as evenly as possible.
Bring up the overhang from the plastic wrap to completely cover the fish.
To weigh down the fish as it cures, place a second heavy pan on top of the wrapped salmon that fits inside the baking dish.
Place heavy canned goods or other weights on top of the second pan.
Place in your refrigerator for two to three days; the fish should have lost its translucence by the time you serve it.
To serve:
Unwrap the fish and scrape off the herbs and spices from both sides.
Slice the salmon thinly on the bias, leaving the skin behind.
Place the gravlax on a serving platter with the cream cheese and sliced dark bread. Garnish with fresh dill, capers and lemon wedges and serve.
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