Nothing to cook in this recipe    Use salt and dill to cure the fresh salman    Make the Gravlax a few days in advance    Start with 3 lbs of center cut fresh salman fillets    cut each salman fillet in 2 pieces crosswise and place skin side down in a deep dish    Wash and shake dry the dill and arrange it over the the fish    Combine the 1/2 cup salt, 1/2 cup sugar, 2 Tbsp crushed white peppercorn and 2 Tbsp crushed whole fennel seeds in a small bowl and sprinkle it evenly over the dill    Place the other piece of salman over the dill and spices – skin side up    Cover the dish with plastic wrap or aluminium foil    Place a smaller dish on top of the plastic wrap and weight it with heavy cans    Refrigerate the salman for at least 2 to 3 days – turning it every 12 hours and basting    When ready to serve, lay the salman fillts flat on a cutting board and scrape off most of the dill and spices    Slice with a long thin knife    Slice paper thin the way smoked salman is sliced    Lay slices of thin dark pumpernickel bread on a cutting board    Spread the sliced bread with a mustard sauce and place a slice of salman on top    Cut each bread slice in half and decorate each portion with a sprig of dill    Serve at room temperature    I can’t wait to try this recipe – but before I do – the quantity of salt and sugar will be checked with another recipe for Gravlax

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