ORANGE-CURED GRAVLAX
d* Exported from MasterCook Mac *ORANGE-CURED GRAVLAX
Recipe By : Geenbrier
Serving Size : 12 Preparation Time :48:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds salmon fillet -- skin on, all bones
removed
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
1 teaspoon rinsed and crushed green peppercorns
1/4 cup kosher salt
1/2 cup granulated sugar
2 tablespoons Grand Marnier
8 lemon wedges
8 sprigs dill
Rinse the salmon, pat dry, and cut crosswise in half. Lay 1 piece skin-side
down on the work surface. sprinkle with half the herbs and peppercorns, all
of the salt and sugar, the Grand Marnier, then the remaining herbs and
peppercorns.
Place the second piece of salmon on top, skin side-up, like a sandwich. Wrap
tightly in plastic wrap, place in a dish, and refrigerate for 48 hours,
turning every 8 hours. (If a lot of liquid accumulates in the dish, unwrap
the salmon, baste with the liquid, and re-wrap.)
Remove the marinated salmon from the plastic and scrape away the herbs and
seasonings. Blot the salmon dry, then cut into paper-thin slices. Arrange on
chilled plates with a lemon wedge and dill sprig and serve with toast
points, Potato Crisps and Creme Fraiche.
Source: rec.food.cuisine.jewish
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