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Graved Lachs and Champagne

Recipe is for 2 filets about 1 kg each of salmon

Notes

• Prepare at least 48 hours prior to the event
• Yields 8+ portions as appetizer

Ingredients

1 kg salmon filet (even center-piece, skin on, ideally wild salmon if you can get it)
Approx. 40 grams coarse sea salt
A good pinch sugar (2-3 grams)
15 kernels black pepper
10 kernels white pepper
15 kernels allspice
1.5 medium sized bunches of fresh dill

Preparation

• Remove all bones form the salmon filet with a pair of tweezers or needle-nosed pliers



• Crush the white and black pepper and the allspice



• Mix the spices with the sugar and evenly sprinkle evenly over the salmon filet





• Sprinkle the coarse salt over the salmon filet (enough so it looks like it "freshly snowed")





• Remove the think stalks from the dill and liberally cover the salmon with the dill-tips





• Cut the covered filet in half and press the meat (and spices etc) sides against one another



• Wrap the salmon saran wrap and place in a container that is just about the size of this "package".



• Cover the container and place in the fridge with some weight on top to press the salmon



• The salmon needs to marinate for 48 hours. After 24 hours, remove the salmon from the saran wrap to discard any of the liquid that has built up. Then re-wrap the salmon and place it back in the container; now with the down-side up. Place weight back on top.



• After 48 hours remove the salmon form the saran wrap, remove the dill and carefully scrape off most of the spices.



• Gently rinse the two pieces briefly under cold water and immediately dry them off with paper towels.



• Cut off an end piece of about on half centimeter - you may discard this as it will be very salty.





• Now cut off a very thin slice and taste it. If it is much too salty you can rinse the salmon a little be more under cold water. But remember that (a) the closer to the end you are the more salty the salmon will be, and (b) you will be serving the salmon with a honey-mustard sauce and bread.



• To serve, cut the salmon in very thin slices off the skin and arrange neatly on large plates.

Suggestions

• To cut off the triangular fatty part of each slice that is close to the skin, fold the slice in half, and cut the piece off at the corner.



• Serve with honey-mustard sauce and baguette

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