Gravlax

Recipe by Gady Hammel

Smoked salmon and Gravlax are probably the most popular salmon dishes in the world. Smoked salmon mostly in the states because the Jews in New York used to eat it with cream chease and bagel.

the gravlax is the north/west european revenge to the sabicha and carpacho and it goes like this:

Ingredients: (for 6 people)
2 fillets of (better if fresh) salmon (deboned with the skin) about 750 grams each.
4 table spoons sea salt
2 table spoons sugar
1 table spoon black pepper crushed
4 table spoons fresh lemon juice
2 table spoons brandy
4 table spoons olive oil
1/2 cup chopped dill

Preparation
Put one fillets on plastic foil skin down and spread mixture of pepper salt and sugar and rub it into the fish.
Pour in that order lemon juice brandy olive oil and spread dill all over.
Put one fillet on top the other flesh in skin out and close firmly with the plastic foil so that liquids cant go out.

Put in a tray with something heavy on top as a press (1 kilo should be enough) and put in the fridge for 48 hours. Twice a day turn over so that it is equally done.
You will try to forget any other recipe once u eat it the dill removed very thinly sliced (like smoked salmon) with fresh farm bread and butter.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!