CURED SALMON GRAVLAX

Cured Salmon Gravlax image

Provided by Jacques Pepin

Time 15m

Yield Forty to 50 slices

Number Of Ingredients 9

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Ingredients

1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned
2 teaspoons black peppercorns
8 strips lemon peel
1/3 cup kosher salt
3 tablespoons sugar
1/3 cup chopped chives
1/4 cup capers
1/3 cup extra-virgin olive oil
2 tablespoons light soy sauce

Steps:

There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 1 gram