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Susan Puett's Sierra Grill Gravlax

chef.expert's picture
Ingredients
  Whole salmon 9 Pound
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Cup (12 tbs)
  Ground white pepper 1 Tablespoon
  Ground allspice 1 Tablespoon
  Fresh dill 18 Ounce (4 bunches, 4 large handfuls)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Sour cream 1 Cup (16 tbs)
  Lemon juice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dijon mustard 2 Tablespoon
  Fresh dill sprigs 3
Directions

GETTING READY
1 In a food processor jar, add the cilantro, basil, salt, sugar, chili powder, ground cumin seed, cayenne pepper, and tequila.
2 Mix to the consistency of a paste.
3 On a tray, lay a piece of plastic wrap 3 times as long as the salmon.
4 Place a side of skinned and boned salmon on the wrap.
5 Spread the top of the fish with half the herb mixture.
6 Repeat with the second side.
7 Tightly wrap in the plastic wrap.
8 Weigh down with some heavy utensils or bricks, and refrigerate for 2 to 4 days, turning every day.

MAKING
9 Remove the plastic wrap.
10 Rinse well under tepid water.
11 Pat dry.
12 Thinly slice on the bias.

SERVING
13 Serve as desired.

TIP
Can be tightly wrapped and refrigerated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Salmon
Interest: 
Party
Servings: 
12

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