Susan Puett's Sierra Grill Gravlax
|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|
|Dijon mustard||2 Tablespoon|
|Fresh dill sprigs||3|
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.
9 Remove the plastic wrap.
10 Rinse well under tepid water.
11 Pat dry.
12 Thinly slice on the bias.
13 Serve as desired.
Can be tightly wrapped and refrigerated.