If you can get hold of some Okanagan sockeye (or any other salmon), you have just enough time to make this elegant cured salmon for your B.C. Day party this weekend. Serve it sliced very thin with pumpernickel rounds and crème fraîche or a mustard sauce.
1 tbsp. (15 mL) coriander seeds
1 tbsp. (15 mL) freshly ground black pepper
1/4 cup (60 mL) granulated sugar
1/4 cup (72 g) kosher or pickling salt
2 large centre-cut salmon fillets, 1 lb. (454 g) each, skin on
1/2 cup (125 mL) chopped fresh dill (or for something different, try another fresh herb, such as tarragon)
1/4 cup (63 mL) B.C. vodka, such as the one from Long Table Distillery or Odd Society Spirits
Start curing your gravlax three days before you plan to serve it.
Lightly toast the coriander seeds in small fry pan; let them cool, then crush them in a mortar and pestle or grind them roughly in a spice mill. In a small bowl, mix the coriander with pepper, sugar and salt, and set aside.
Prepare two long pieces of plastic wrap, each about 24 inches (60 cm) long. Lay one crosswise across the middle of the other and place them in a large glass baking dish
Sprinkle half the dill all over the skin side of the salmon and place the fillets side by side in the centre of the plastic wrap, skin side down.
Press spice mixture evenly all over both sides of the fish, then drizzle with vodka. Sprinkle the remaining dill over the fleshy side of the salmon.
Wrap the plastic tightly around the salmon, then place a plate or board on top of it, weighted with something heavy like a couple of tins from the pantry. Place the whole thing in the refrigerator and leave it for three days, turning once or twice a day, and draining any accumulated liquids if necessary.
When it’s ready, unwrap the fish, discard any liquids and brush off most of the dill. Will keep in the refrigerator for three days.
Serves 10 to 12 as an appetizer.
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