Gravlax?

[Dreamer]

Rod, (Roger)

Any chance you can copy that recipe and post it here?

Thanks,

[rjmcnabb]

Hi Roger, aboard Dreamer,
Recipe
Times Colonist November 25, 2009

Cured Wild Salmon

1/4 cup kosher salt

2 Tbsp granulated sugar

2 Tbsp ground coriander

3 sprigs fresh dill, washed and stems removed

11/2 pounds fresh wild salmon filet, skin on, scaled and pin bones removed

1/4 cup vodka or aquavit

In a small bowl, combine salt, sugar and coriander. Cut an 11- by 18-inch piece of plastic wrap and place it on the bottom of a shallow dish just large enough to hold the salmon, allowing edges of the plastic to overhang the sides. Cut two pieces of stiff corrugated cardboard to just fit inside the dish, sandwich them together, wrap with plastic food film and set aside.

Sprinkle one-third of the dill and one-third of the salt mixture over the plastic wrap, then place the salmon, skin-side down, on top. Using a pastry brush, baste fish with the vodka or aquavit and cover with the remaining salt mixture and dill.

Fold edges of plastic wrap tightly over the salmon, fit the plastic-wrapped cardboard on top, then place two large cans on the cardboard to weight it. Refrigerate the salmon three days, flipping the fish once or twice each day to bathe in its own juices.

Once salmon has cured, remove weights and cardboard and unwrap the fish. With a paper towel, wipe off dill and salt mixture and pat fish dry. Refrigerate fish uncovered at least another 6 hours to allow skin to set. To serve, slice thin across the grain to use in your favourite hors d'oeuvres, or as a side with scrambled eggs, etc.

Serves 6.

Source: Araxi, seasonal recipes from the celebrated Whistler restaurant.

Fortunately, I did get to copy this from on line. It would have been much abbreviated if I had to transcribe it from my printed copy. With coriander in the rub, I wonder how a little cilantro might go with the dill? And maybe just a little bit of lime zest?
Cheers,
Rod