Scandinavian Gravlax

Salmon should only be one and a half inches thick or thinner.

Recipe is for two and a half pounds of salmon.

Curing will take two or three days depending on how thick the salmon is.

Cure

Pacific NW Indian Art http://www.freespiritgallery.ca/

1 1/3 cups
kosher salt                                                  

1 1/3 cups of sugar

½ cup brown sugar

1 tablespoon of
Szeged Sweet Paprika Powder ( 5 Oz. / 142 G )

2 teaspoons of
Juniper Berries Whole - 1.6 OZ crushed

2 teaspoons of ground fennel seeds

½ teaspoon cayenne pepper
2 tablespoons of gin

Salmon                                                                        

Fillet with the skin on and all pin bones removed.

The skin will be removed when you slice it.

Combine all the spices in a bowl and mix well. Lay half of the spice mixture in a flat Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear and then lay the salmon onto the spice mixture. Sprinkle with gin.You must make sure the spices cover the whole fish evenly. Lay a piece of wax paper over the entire fish.Then lay another pan the same size over the fish. You will then weigh it down with large cans.

Place in the refrigerator for two to three days.

After the salmon has cured remove the wax paper. Then scrape the cure from the salmon and rinse it. Lay it on some paper towels and dry. Slice the gravlax very thin when you are ready to eat. Be sure to refrigerate and it will keep for one week.

Serve with Crème Fraiche and capers.

Toasted rye FlatOut Artisan Flat Bread - Traditional Country - 5 Flatbreads, 9 oz.with garlic and olive oil is really nice.

1 cup Crème Fraiche                                     

lemon juice to taste

¼ cup fresh chives or dill

salt and freshly ground pepper