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Gravlax (Smoked Salmon)

Anonymous Tue May 23 19:49:27 2006

1 pair salmon fillets, 2-3 lbs. total

-- skin on, chopped

***CURE***

1/2 cup fresh dill

3 tablespoon sugar

2 tablespoon kosher salt

2 teaspoons white pepper -- coarsely ground

***MUSTARD SAUCE***

1 tablespoon white vinegar

2 tablespoon prepared mustard

1 tablespoon sugar

6 tablespoon sour cream

3 tablespoon fresh dill -- minced

Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh

sides together, skin on the outside. Put on a large plate and then place a heavy weight on

top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub.

Smoke at 200F for 45 minutes. Serve salmon cold with Mustard sauce. Mustard Sauce:

Slowly, one at a time in the order listed, blend ingredients in a food processor. Posted to

the Bbq by Carey Starzinger on Mar 27, 1996.

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