| Salmon filet, skin on, deboned, 2.5-3 pound------------------ 1 Salt, plus more if needed------------------------------------ 1.5 tsp Sugar (modified quantity - orig 2.5 tsp)--------------------- 3/4 tsp Cognac, plus more if needed---------------------------------- 4 Tbsp Dill sprigs, fresh, packed volume---------------------------- 1 Cup Trim salmon fillet, cutting away any thin, uneven edges, and the thin end of the tail. Cut fillet in half, crosswise. Stir salt and sugar together in prep bowl. Sprinkle half of the mixture over each fillet and rub in with fingers. Drizzle about 2 tablespoons of cognac over each piece and rub in. Spread the dill sprigs over one fillet, then set in non-reactive baking dish. Lay the other fillet on top, align the sides neatly, and cover with a sheet of plastic wrap. Lay a pan or board on top of the fish. Weight the top with cans or other heavy objects to compress the fillets, and place in refrigerator. After one day of curing, remove the weights and top tray and turn the fish over, baste with the liquid that has accumulated in the dish, and replace the weights. Turn and baste on the second day. Cut off a bit to taste, and add more salt or cognac on the flesh if needed. Cure or another day, turn, and baste once more. After the fourth full day, the cure will be complete and you can serve the gravlax. Slice at extreme angle for greatest area of slice. Do not cut through the skin. When you have enough slices, fold skin over uncut part, wrap, and refrigerate. It will keep about a week. |