Kat's
Gravlax
Gravlax is Salmon that has been cured with salt, sugar and aquavit. Because
it must be served thinly sliced, start with a good-sized piece of salmon to make
cutting easier. Aquavit, the Scandinavian caraway-flavored spirit, is the
traditional curing liquor, but you can also use gin or vodka. Offer the gravlax
as a first course with dark rye or pumpernickel break. It will keep refrigerated
for about 1 week.
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1 Whole Salmon fillet with skin intact, about 2 lb. (1 kg.)
3 Tablespoons Sugar
3 Tablespoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Ground Allspice-Optional
24 Dill Sprigs
3-4 Tablespoons Aquavit, Gin or Vodka
Place the Salmon skin-side down in a shallow nonreactive container. In a
small bowl stir together the sugar, salt, pepper and the Allspice (if using),
and rub over the top surface of the Salmon. Place the dill sprigs on top and
sprinkle with the liquor. Cover with plastic wrap and place a heavy weight on
top; a good choice is 3-4 lb. (1.5-2 kg.) canned goods placed inside another
container. Refrigerate for 3-4 days, basting daily with the juices that
accumulate
1911
First use of aircraft as offensive weapon in Turkish-Italian War. Italy defeats
Turks and annexes Tripoli and Libya. Chinese Republic proclaimed after
revolution overthrows Manchu dynasty. Sun Yat-sen named president. Mexican
Revolution: Porfirio Diaz, president since 1877, replaced by Francisco Madero.
Triangle Shirtwaist Company fire in New York; 146 killed. Amundsen reaches South
Pole. Ernest Rutherford discovers the structure of the atom. Richard Strauss's
Der Rosenkavalier. Irving Berlin's Alexander's Ragtime Band.