Gravlax

Here's my second recipe, using another awesome ingredient from Marx Foods! I love, love, love experimenting with food and was over the top excited when I got the samples from Marx Foods! I decided to make Gravlax using the dill pollen. I started curing the salmon 3 days ago and just now opened it. OMG, this Gravlax was so freaking delicious! I couldn't have been happier with the way it turned out. The dill pollen made the flavor of the fish pop!

Gravlax

by Matt Baird

1 pound of the freshest salmon you can get
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup salt
1 teaspoon black pepper
1 teaspoon Marx Foods dill pollen

Wash and dry the salmon. I took the skin off, but you can leave it on. Mix the sugars, salt, pepper and dill pollen in a small bowl. Lay out a large piece of cling wrap and sprinkle half the salt mixture onto the plastic wrap. Lay the fish directly on it and spread the rest of the salt mixture on top of the fish. Wrap tightly in cling wrap. Then wrap again. Lay the fish in a shallow container and put in fridge for 72 hours, flipping the package every morning and every night. After 72 hours, unwrap the fish and rinse it under cool water. Slice paper thin, on an angle, to get bigger slices. I tasted mine on toasted baugette slices, with a little crème fraîche and capers, sprinkled with a little more dill pollen. Tomorrow, its Gravlax on bagels with cream cheese!