RECIPES
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Sue Paymer’s Gravlox
For one whole side of farm-raised salmon or at least 2 pounds fillet, use two gallon-size plastic bags
Ingredients
1 cup sugar
3 cups kosher salt
1 large bunch fresh dill
dry dill
3 tablespoons tequila
2 tablespoons vegetable oil
liquid smoke
Directions
Combine 1 cup sugar and 3 cups kosher salt, and place half of that in the bag.
Layer the fresh dill and then some dry dill.
Place salmon over that (skin side down if not removing the skin).
Add dry dill and remaining salt/sugar mix evenly over fish.
Sprinkle with 3 tablespoons tequila.
Carefully close airtight, place in a shallow pan and put heavy weights on top(heavier the better!). Marinate for 30 hours.
Next day:
Remove salmon, rinse quickly and thoroughly with cold water and pat dry with paper towels. Scrape off and throw away all salt/sugar, keeping on only some dry dill.
Rub with 2 tablespoons vegetable oil on both sides. Next rub some liquid smoke in the palms of your hands and “massage” each side of the salmon. Place in a fresh large bag. Zip airtight and let marinate one more day (no weights). Remove the fish and lay on a flat cutting board. Slice very thin diagonally with a sharp knife.
*Try to carefully cut out the brown color strip on the bottom that sometimes appears in the middle of the salmon before slicing (for a nicer appearance). One whole side of salmon should yield at least 1 pound or more of sliced gravlox.
