| Gralad Lox |
8 Servings |
24 Servings |
| Kosher salt |
2 oz. |
7 oz. |
| Brown sugar |
1/2 cup |
2 cups |
| Durkee® Peppercorn
Medley, cracked |
2 Tbsp. |
1/3 cup |
| Durkee® Dill Weed |
2 Tbsp. |
1/3 cup |
| Lemons, juiced |
1/2 |
2 |
| Olive oil |
1/2 Tbsp. |
2 Tbsp. |
| Brandy |
1/2 Tbsp. |
2 Tbsp. |
| Salmon, whole fillets |
1/2 |
2 |
| Combine salt,
sugar, Durkee® Peppercorn Medley and Durkee® Dill Weed to
make a dry cure. Combine lemon juice, olive oil and brandy. Brush
this mixture onto salmon fillets. Pack the cure evenly on the salmon
fillets. Wrap them tightly with cheese cloth. Place the fillets in
a pan and weight them with another pan. Refrigerate and let the salmon
marinate for 2 to 3 days. Unwrap salmon and scrape off cure. Slice
thinly on the bias and serve with bagels and cream cheese. It can
also be served as a appetizer with crackers or on a salad. |
© 1997-2008 ACH Food Companies, Inc.
Webmaster: WinCommunications,
Inc.
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