One of three appetizers served before sit down dinner.
Watercress leaves, gravlax, topped with Creamy Dill Sauce and Orange Flying Fish Roe (Sushi Roe)
Serves 14-18 for full recipe
Halve the recipe if using endive spears.
Use the absolute freshest salmon.
Two 1 1/2 pounds salmon fillets, center cut, with skin
1/2 cup Sugar
1/2 cup Kosher salt
1/4 cup ground white pepper
2 bunch of fresh Dill, chopped
Cheesecloth large enough to cover salmon.
Run your fingers against the grain of the fillets to check for pinbones. Remove any bones with tweezers. In a flat pan large enough to hold salmon, spread a double thickness of cheesecloth, leaving a large border to wrap up and over the 2 fillets.
Lay the first fillet, skin side down, on the cheesecloth. Sprinkle on half of the sugar mixture. Using your hand, rub it into the flesh. Sprinkle on the dill, packing it down so that all of it is used. Covering the fillet from edge to edge.
Sprinkle the other fillet with the rest of the sugar mixture and rub it in. Place it on top of the dill layer, skin side up, and press into place.
Wrap the cheese cloth up and over the sides and the end to create a tight package. Lay a piece of plastic wrap on top of this. Set a baking sheet flat on top of the salmon. Weigh it down with large cans of food or bricks evenly.
Refrigerate for 3 days. Turning salmon package every 12 hours and discarding any liquid in the pan. When the fillet feels firm, it is ready.
To serve: Use a table knife to gently remove all of the spices and herbs from the salmon. Gently peel off the skin and dark fatty parts. To slice the gravlax, you will need a very sharp knife to get the thinnest slices. Start at the tail end, cut at a very shallow angle.
Serve the slices on a platter accompanied by toasted bread rounds, the sauce, capers, and minced green onions. Or serve on endive spears as shown above photo.