budrichard wrote:My forays at Gravlox have been ok.
Here is my recipe technique, if you wish to give it a go. Often I add grated fresh beets to the mix.
Dirk's currently has softshell crab, though you may wish to call.
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Gravlax (Swedish Sugar and Salt Cured Salmon)
Gary Wiviott
2 salmon fillets striated with fat, with skin
left on.
2 cup sugar
1 cup coarse salt
15 coarsely crushed white peppercorns
2 large bunch of dill
2oz Pernod, aquavit, or any type of high proof liquor on hand
Remove any small bones from the fillets with a pair of tweezers or
needle-nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the
bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt
mixture into the first fillet, on both sides, and lay it skin side down on
top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in
the same way, and cover with the remaining fillet, skin side up, with the
remaining dill on top.
Cover in plastic wrap, place a cutting board or anything that fits inside the baking dish with some heavy weights on top
and marinate in the refrigerator for 12 hours.
discard accumulated juices.
Rotate and refrigerate another 24 - 48 hours draining and rotating every 8 - 10 hours (48 - 60 total hours)
rinse
Scrape off marinade and slice paper thin.
If desired layer grated fresh beet in middle of salmon fillets for interesting color contrast.
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Red Pickled Onions
2 cups apple cider vinegar
1/2 cup sugar
2 teaspoons salt
1 whole clove
3 whole allspice
3 large red onion -- very thinly sliced
Put vinegar, sugar, salt, clove, and allspice in a large nonreactive
saucepan.
Place over high heat and bring to boil.
Put the onions in a large, nonreactive bowl and pour the boiling pickling
liquid over them.
Toss well.
Allow to sit, tossing occasionally, until cool.
Onions will wilt and turn pink.
Let sit for 3-4 hours before using or refrigerate for up to 5 days.