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Gravlax, Tequila-Cured - pareve

Posted by : Elliot Cramer

I downloaded this recipe a while ago.  I also add liquid smoke.  Someone
else suggested smoking on a rack over ice cubes
                       

     1 Lb              salmon fillet (skin on)
     2 Tbsp            crushed black pepper
    1/4 Cup            dark brown sugar
    1/4 Cup            coarse salt

    1/2 Cup            fresh cilantro leaves
    1/4 Cup            fresh dill weed
    1/4 Cup            fresh chives
    1/4 Cup            golden tequila

    1/2 Cup           fresh cilantro leaves -- loosely packed
                      sliced pumpernickel bread
                      spicy mustard
                      lime wedges

Spread the pepper/sugar/salt mixture evenly over the salmon.
Spread the chopped herbs in the same manner and then sprinkle the
tequila over the herbs. Once all the tequila has been absorbed,
sandwich the two fillets together, flesh to flesh and skin sides
out. wrap pulling the cloth as tightly as possible around the
fillets. Lay the package on a cake cooling rack set in a pan.
Put the weight in a second, smaller cake pan and place it on top
of the fillets to press out the unwanted water. Place the entire
contraption in the bottom of your refrigerator.

Turn every 24 hours, replacing the weight each time. At the end
of the 3 days, remove the cloth, discard any accumulated liquid,
scrape off the herbs, rinse with water, and pat the fish dry. To
serve, finely chop one cup of fresh cilantro and cover the flesh
side of the fish. Using a very sharp knife, slice the salmon as
thinly as possible.

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