Gravlax (even better if cold smoked after curing!)
Contributor:
Jenny Pauls
Catetories:
Savory Snacks & Starters, Misc.
Recipe:
a nice fresh 1-1.5 lb skin-on salmon fillet - I have always gotten at Lee Lee's
2-3 T. brandy or vodka
1 c. coarsely chopped fresh dill (also from Lee Lee's, though if it's out of season, your salmon will still be delicious without)
1/3 c. packed brown sugar
1/4 c. Diamond Crystal kosher salt (or 2 T. table salt or 3T Morton's kosher salt... Basically 50 g of some kind of salt.)
Mix the sugar and salt in a small bowl. Lay salmon, skin side down, in a large baking dish. Drizzle with brandy or vodka, making sure to cover the entire surface. Rub salmon flesh evenly with sugar/salt mixture, pressing firmly to adhere. Cover with dill, again pressing the dill into the salmon.
Cover salmon loosely with plastic wrap & top with a smaller dish and weight with large heavy cans. Refrigerate until salmon feels firm, about 3 days (I usually let it go closer to a week), basting salmon with the liquid in the pan once a day.
Scrape dill off salmon, remove from the dish and pat dry with paper towels. Slice thinly or wrap tightly in plastic wrap. Can be refrigerated for up to one week after curing.
Recipe from DIY Cookbook (put out by America's Test Kitchen)
If you have access to a way to cold smoke things, YOU SHOULD COLD SMOKE THIS!! We use an Amazen Smoker and (I think) hickory pellets.
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Salmon Pizza
1 sheet lavosh
Olive oil
2 oz cream cheese, at room temperature
Garlic salt
Dill - fresh/chopped or dried Any/all of the following toppings:
Asparagus, grilled
Onion, thinly sliced
Sliced olives - whatever type you like, green, kalamata, canned black, etc...
Capers
Marinated artichoke hearts, thinly sliced
A bit of grated mozzarella (smoked, if available)
Gravlax, thinly sliced
Preheat oven to 425 F.
Prep most/all of your ingredients first, baking doesn't take very long.
Mix cream cheese (or goat cheese if you prefer), garlic salt, and dill. This will be your "sauce".
Rub thin layer of olive oil on both sides of the lavosh. Put on perforated pizza pan and place in oven. Watch and remove when mostly crispy.
Spread cream cheese mixture on lavosh, sprinkle on your toppings (except salmon), and finish with cheese. Return to oven to heat through and melt cheese. Remove from oven and add salmon just before serving.
