Gravlax
Root Trainees learn about seafood preparation and handling, exploring various techniques and varieties of shellfish, finfish, and crustaceans. They enjoyed the fruits of their labor at a recent family meal, savoring delicious house-made Gravlax with all the accompaniments: dill cream cheese, capers, cucumbers, pickles, red onions, and toasted bread points.
Ingredients:
2 sides clean salmon, skin on (we used two equally sized tail portions - approximately 1 1/2 lbs each)
1/2 cup kosher salt
1/2 cup white sugar
1 bunch dill
2 Tablespoons whole juniper berries
Instructions:
Line a 9 X 13 inch cake pan with plastic wrap. Place the salmon skin side down (flesh side up).
Combine the salt and sugar, pour over the flesh of each side of salmon. Add the dill and the juniper berries to one side - and sandwich the two sides together - meaning layer one side on top of the other with the cure mixture in between the two. Wrap tightly with the plastic wrap.
Refrigerate in the cake pan. Flip daily - ready to slice within 3-5 days - can cure up to 7.
Serve with dill cream cheese or sour cream, capers, cucumbers, pickles red onions and toasted bread points.
