This recipe comes from "How to Cook Everything" by Mark Bittman (MacMillan, 944 pp., 1998). And it couldn't be easier.
Start with a whole salmon or a big fillet. Just make sure the salmon is as fresh as can be. Coat it with a mixture of kosher salt and brown sugar. Drizzle on a little vodka, gin or brandy. Top with some fresh dill - or not, if you're like me and didn't want to make a special trip to the store for it. The gravlax will be delicious either way.
Wrap the salmon tightly in plastic wrap, weigh it down with a couple of unopened cans, and stick it in the refrigerator. Then wait for the sugar-salt mixture to do its thing. After two or three days, the salmon will turn translucent. It's then ready for eating. Slice it very thinly to serve.
Sunday, November 4, 2007
MAke your own lox
From San Jose Mercury News - Party salmon
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