Just before winter is the time to start preserving and pickling all the good things. This recipe for citrus-flavored salmon lax is best served with hot morning bagels and cream cheese, red onion, capers, and dill. It's a great sophisticated starter for your next family dinner!
After the initial 3-day curing, the lax will last 3 days in the fridge.
Method of preparing the gravlax:
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Zest the citrus. Chop the dill and mix together. Set the fruit aside - we won't use it.
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Add salt, brown sugar, and peppercorns and toss. Line a baking sheet and pour 1/3 of the curing mix along the middle.
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Lay the salmon skin side down on top and pack the remaining curing mix onto the flesh side. Fold the parchment over the fish and cover it with another sheet.
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Wrap tightly with plastic. Top with another baking sheet, and place a heavy pot on top to press the fish. Chill for 3 days.
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To serve, unpack the fish and wipe away the curing mix, but do not rinse. Slice thin and serve chilled.
Chef's Tip:
Go for a 45-degree angle when slicing for nice, wide ribbons. Use a sharp knife and wipe it often.
Source: https://www.bonappetit.com/
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