Everything Bagel Arctic Char Gravlax Food

GRAVLAX

Steps:

• Into a zipper-lock bag, pour salt, sugar and dill. Squish around until combined. Add vodka, squish around some more. Add salmon to the bag. Rub and press some of the marinade over the salmon flesh. Press the two pieces together sandwich style. Rub the rest of the marinade over the skin side of the salmon. Seal the bag. Place in the refrigerator overnight.
• Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, "Why don?t you just try a pound, Kathleen? You?re not feeding an army." .

GRAVLAX

Steps:

• Mix together the kosher salt, sugar, and peppercorns. Rub each side of the salmon thoroughly with the salt and sugar mixture and place them in a deep dish, on top of each other, with the dill in between. Wrap with plastic wrap and set aside at room temperature for about 1 to 2 hours.
• Place in the refrigerator and allow the salmon to cure for 24 hours. After 24 hours, flip them around so that the bottom piece of salmon is on top, and refrigerate for another 24 hours.
• After 48 hours, the salmon is ready to be sliced. Slice into paper-thin slices and serve with Mustard Sauce and toast.
• Serving suggestion: toasts .
• In the bowl of an electric mixer fitted with a whisk attachment, mix the mustards, water, and sugar. Add the oil slowly, constantly whisking. If you add to much oil at the same time, it might break. Season with vinegar, salt, and pepper.
• Yield: 24 servings, as an hors d'oeurve