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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gravlax ( Gravadlax) Recipe

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This recipe for Gravlax ( Gravadlax), by , is from The Cini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marcia Cini

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lbs. salmon filets ( probably 2)
2/3 c.salt
1/2 c. sugar
2T. ground black pepper
8 bunches of fresh dill
Heavy duty foil
2 half sheet pans with turned up edges
Heavy weight ( cutting board if heavy and handy?)
Paper towels

Directions:
Directions:
Place two bunches of chopped dill on sheet of foil and top with salt, sugar, and pepper mixture. Place one filet on top of the above, skin side down. Repeat procedure on top of the filet. Place second sheet of foil on top and seal all four edges into a pouch. Place on half sheet pan. Repeat with second filet.
Place both pans in refrigerator one on top of the other with the heavy weight on top of both. This procedure will take six days with the filets turned over after three days. There will be oil leakage so be sure to pour it off when you turn the filets.
When the filets are ready, remove the foil and wash the dill and mixture off in cold water patting dry with a paper towel. Serve thinly sliced with your choice of accompaniments on small pumpernickel rounds or squares.

Number Of Servings:
Number Of Servings:
Party size
Preparation Time:
Preparation Time:
Six days
Personal Notes:
Personal Notes:
Bill always made this to serve at the post-holiday open house he and Marcia held annually in Vineyard Haven. Much loved by Margaret Wolontis and Chris Scott ( who even got a whole filet to take home once!).

 

 

 

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