Jim Morrisey
BBQ List
1/23/02


Gravlax and Aquavit With Variations

Wednesday, January 16, 2002; Page F07


Classic Gravlax

(8 servings)

Gravlax is typically served sliced paper-thin as an appetizer. It is almost
always accompanied by thinly sliced dark bread and a mustard sauce of some
sort; a chaser of aquavit is optional.

1 1/2- to 2-pound center-cut, skin-on salmon fillet

1/2 cup sugar

1/2 cup kosher salt

1 tablespoon freshly ground black pepper

1 bunch (about 2 ounces) fresh dill

Run your fingertips along the center of the salmon fillet to locate any
remaining pin bones. Using a pair of tweezers or pliers, remove and discard
them.

Slice the salmon in half, crosswise, so that the resulting filets are
squares of approximately the same size and shape. Set aside.

In a small bowl, combine the sugar, salt and pepper. Gently rub the mixture
over the top of each fillet, until the top and its narrow sides are
completely covered. (It may not be necessary to use all of the mixture.)
Spread a generous amount of the dill over the top of 1 fillet, covering the
entire surface. Place the other fillet on top to form a sandwich (the skin
sides of the salmon should face out).

Wrap the salmon very tightly in plastic wrap and place in a watertight,
resealable plastic bag. Transfer to a shallow, flat-bottomed container just
large enough to hold the fillets. Place a flat heavy object, such as a
skillet or brick, on top of the salmon to weigh it down.

Refrigerate for 3 days, turning the bag over twice each day.

To serve, unwrap the salmon. Remove and discard the dill. Gently scrape off
the curing mixture. Using a sharp knife held almost parallel to the work
surface, slice the salmon at a shallow angle into very thin slices, being
careful not to cut through the skin. The salmon will come away from the
skin. Serve cold. (May cover tightly and refrigerate for up to one week.)

Per serving (note: based on 1 1/2 pounds; the sodium and sugar content will
vary): 127 calories, 17 gm protein, 1 gm carbohydrates, 5 gm fat, 47 mg
cholesterol, 1 gm saturated fat, 619 mg sodium, 0 gm dietary fiber

Honey-Mustard Sauce

(Makes about 3/4 cup)

4 tablespoons Dijon-style mustard

1/2 cup vegetable oil

1 tablespoon honey

2 tablespoons finely chopped fresh dill

Pinch salt

Place the mustard in a large bowl. Whisking constantly, slowly add the oil
and continue whisking until completely emulsified. Add the honey, dill and
salt. Taste and adjust the salt and honey as necessary. Serve immediately.

Per 1-tablespoon serving: 92 calories, trace protein, 2 gm carbohydrates, 9
gm fat, trace cholesterol, 1 gm saturated fat, 52 mg sodium, trace dietary
fiber

Cucumber Sauce

(Makes about 3/4 cup)

1/2 cup sour cream

1/2 cup peeled, seeded and grated cucumber, squeezed to remove any excess
water

1 tablespoon very finely chopped cilantro

Salt to taste

In a bowl, combine all of the ingredients and mix well. Serve immediately or
cover and refrigerate for up to 3 hours.

Per 1-tablespoon serving: 18 calories, trace protein, trace carbohydrates, 2
gm fat, 4 mg cholesterol, 1 gm saturated fat, 28 mg sodium, trace dietary
fiber

Classic Aquavit

(Makes 750-milliliters)

Swedish aquavit comes in a wide variety of brands and flavorings. This
recipe yields a fairly strong-tasting aquavit that approximates the flavor
of commercial aquavits most commonly found in the United States. If you
prefer a more delicate flavor, cut the amount of spice and orange zest in
half.

1 teaspoon coriander seeds

1 teaspoon caraway seeds

750-milliliter bottle unflavored vodka

1 star anise

2 strips orange zest (each about 2 inches long and 1 inch wide)

Place a heavy skillet over medium heat. Add the coriander and caraway seeds
and toast, gently but constantly shaking the pan, just until the seeds begin
to brown and become fragrant.

Pour the vodka (reserve the bottle) into a large glass or earthenware
container with a tight lid. Add the toasted seeds along with the star anise
and orange zest, cover tightly and set aside in a place removed from heat
and direct light for 1 to 6 weeks.

Strain the aquavit through cheesecloth, discarding the solids. Return the
vodka to the reserved bottle and transfer it to the freezer. Serve ice cold.

Variations:

Raspberry Aquavit: Stir 1/4 cup sugar into the vodka until dissolved. Add 1
1/4 cups fresh raspberries and 1 strip lemon zest (about 2 inches long and 1
inch wide), cover tightly and proceed as in the recipe above.

Lemon Aquavit: Add the zest from 2 lemons and 2 teaspoons honey (if desired)
to the vodka and proceed as in the recipe above.

Per serving (based on 16): 102 calories, 0 gm protein, 0 gm carbohydrates, 0
gm fat, 0 mg cholesterol, 0 gm saturated fat, trace sodium, 0 gm dietary
fiber




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