Appetizer

MAPLE CURED SALMON GRAVLAX

Gravlax is a Swedish specialty of raw salmon that is cured in a salt-sugar-dill mixture sliced paper-thin and served as an appetizer or to make other dishes special.

Prep time:  7 minutes
Cure time:  36 to 72 hours
Yields:  approximately 30 thin slices

Ingredients:
1 pound skin-on salmon filet.
1/2 teaspoon fresh ground white peppercorns
or crushed pink peppercorns
Finely grated lemon rind (about 1/8 of the lemon)
3/4 tablespoon maple sugar
(maple syrup can be substituted)
3/4 tablespoon sea salt or your favorite kosher 
or regional salt
1/8 cup coarsely chopped dill
1 tablespoon of chopped fennel tops, leafy part only
1 tablespoon good quality vodka or gin

Procedure:
Place salmon filets on a 12- inch-by-12-inch piece of plastic wrap, skin side down.

Mix the peppercorns, grated lemon rind, sugar and salt together and rub on salmon filet.

Toss the dill and fennel tops together and place over the salmon.  Drizzle the vodka over the top.

Wrap the salmon tightly with plastic wrap so the natural juices won't leak out.

Place on a large plate in the refrigerator.

Curing the salmon takes approximately 36 hours.  Larger portions (up to 5 pounds) may take 
up to 72 hours.  Proceed cautiously if you are increasing the portion.  If the salmon cures 
too long, it will become dry and lose its fine and delicate flavor.

Turn the salmon four times during the curing process.  After the curing process is complete,
unwrap the salmon and brush off the herb and salt mixture.

Slice the cured salmon-called gravlax-thinly.  Use it like you would smoked salmon, e.g., on
crackers, in a bruschetta, for canapes, in scrambled eggs or placed over poached eggs 
with hollandaise sauce.