Gravlax with Herbs
Ingredients Serves 6
One 2-3 lb. salmon filet, pin bones removed and scaled.
1 1/2 T lemon juice
3 T dry gin
1 C. kosher salt
1 C. white sugar
2 T. cracked white peppercorns
1 1/2 T toasted fennel, crushed
1 1/2 T toasted coriander, crushed
3 bunches fresh dill, rinsed and dried
1 white onion, sliced thin
Lay the fillet out on the counter, and with a sharp knife cut down the center lengthwise.
Put in a non-reactive pan, and pour in gin and lemon juice. Rub all over and into both sides of the fish.
Add salt, sugar, pepper, fennel, coriander, and rub it in, both sides.
Lay fresh dill on both, and the thinly sliced onion. Stack one on the other, flesh side together, and wrap fairly tightly in plastic wrap.
Refrigerate for at least 3 days, turning every day. Check after 4 days, should be done! Serve with a little glass of icy cold gin from Leopold’s.