Seafood Steward's

Norwegian Gravlox

Ingredients

4-6 pounds salmon fillets, all bones removed with skin left on, and divided into 2 equal pieces, 1-lemon (juice only), 1/4-cup worcestershire sauce, 1&1/4-cup brown sugar, 3/4-cup salt, 1/4-cup dill weed, 1/4-cup black pepper (medium grind), 20-juniper berries - finely crushed.

Directions:

Combine lemon juice and worcestershire sauce in a small bowl.  In a large bowl, combine brown sugar, salt, dill weed, black pepper and juniper berries.  Place salmon fillets skin-side down on flat preparation surface.  Rub lemon juice and worcestershire sauce mixture on salmon fillets.  Sprinkle combined dry ingredients on salmon fillets, taking special care to coat evenly. 

Place one fillet skin-side down in non-reactive (glass or stainless steel) container.  Place second fillet skin-side up on top of first fillet.  Cover with plastic wrap and press with a light weight (1-2 pounds).  Refrigerate for at least 60-hours.  Without separating fillets, turn at least 3 times during the 60-hour period. 

Slice thinly and serve with Herb & Spice Cream Cheese (see below) on bagels, pumpernickel or rye bread.  Either champagne or a good micro-brewed Indian Pale Ale are well suited to be served with these delicious salmon gravlox.

Herb & Spice Cream Cheese

Ingredients:

8-ounce softened cream cheese, 1&1/2-teaspoons dill weed, 1-teaspoon lemon zest, 1/4-cup sour cream, 1/4-cup regular mayonnaise, 1/2-cup finely chopped green onion, 2-tablespoons lemon juice, 2-tablespoons finely minced shallots, dash of Tabasco

Directions:

Blend thoroughly with an electric mixer, then serve or store covered in the refrigerator for up to one week.  You may also use this as a topping for fresh baked or broiled salmon, rock fish, grouper or halibut.

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