The combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time the salmon was in the brine to cure, made this gravlax the one all future gravlax will be judged by.
Mix the Kosher Salt (2 cups), Granulated Sugar (1 cup), Vodka (3 fl oz), Beet Juice (1/2 cup), Dijon Mustard (2 Tbsp) and Freshly Ground Black Pepper (1 Tbsp).
3.
Place a small layer of it in a non-reactive dish.
4.
Top with the salmon.
5.
Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
6.
After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with Fresh Dill (4 Tbsp).
7.
Slice the salmon as thin as possible.
8.
For the sandwiches, spread Ciabatta Bread (4) with Garlic and Herb Gourney Cheese (to taste), followed by Lettuce Leaves (to taste), Eggland's Best Classic Eggs (to taste), Capers (to taste), a thin slice of salmon and Onions (to taste). Enjoy!
Nutrition Per Serving
CALORIES
815
FAT
26.3 g
PROTEIN
49.2 g
CARBS
77.5 g
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