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Gravlox (cured salmon) Recipe

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This recipe for Gravlox (cured salmon), by , is from Cookin' with Balls, 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!

Laura Ellis


1 or 2 pieces of salmon. nice thick filets (it's good to keep the skin on).
Fresh dill.
Salt and sugar.
Container if you have one to hold the thickness of the fish. Glad containers are good.
Fresh baguette.
Crème fraiche or cream cheese.
Couple of lemons.

Tear off long piece of saranwrap.
Lay one piece of fish (flesh side up) in middle of wrap and sprinkle salt and sugar on top. More than you would normally if you were eating it, a lot more.
Lay fresh dill on top of fish (cut long stems off);
sprinkle salt and sugar on other filet and lay on top off dill and make a sandwich.
Wrap up the fish sandwich with saranwrap kind of tightly (and then wrap it again so liquid can't escape) and place in container if you have one.(or use a ziplock)

That is it.
wait 2 - 3 days and remove dill and slice thinly on an angle. (it's a bit slimy)
Place slice on baguette - small dollop of crème fraiche (or cream cheese) squeeze of lemon (VERY IMPORTANT)
Drop a Caper on top.

Personal Notes:
Personal Notes:
This is the most impressive appetizer. You could also toast a bagel. It is so good. I've seen Martha make it a few times.




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