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If you want to try something different, try Scandanavian Gravlax. Start with at least 2 full fillets of salmon to make gravlax. If frozen, be sure it's thawed and drained when you begin the recipe. Serve with crackers, jalepeno jelly, and creme cheese. Coat a cracker with creme cheese, a thin slice of Gravlax, and a smear of Jalepeno jelly ... add a libation of your choice. · 2 salmon fillets, 2 to 4 pounds each · 2 to 3 tablespoons fresh lemon juice · 1 cup granulated sugar · 1/2 cup kosher salt or 1/3 cup regular salt · 2 tablespoons cracked black peppercorns · 2 tablespoons whole coriander seeds · 4 large bunches fresh dill weed (divided) Line a flat tray that has sides, such as a jellyroll pan, with plastic wrap. Double check first that you'll have room for this pan on a refrigerator shelf. Set a draining rack on the tray. With a sharp knife, score the fillets every couple of inches, making slashes about 1/4 inch deep and 1 to 2 inches long. Drizzle the fillets lightly with fresh lemon juice. In a medium bowl, use your fingers to combine sugar, salt, peppercorns and coriander seeds. Rub this curing mixture into flesh of fish, until surface is thoroughly coated, enough to appear white. The thicker end of the fillet will need a heavier layer of the cure. (You may not need all of the curing mixture, depending on the size of the fillets.) Finely chop 2 bunches of fresh dill weed and press onto surface of salmon flesh. ("There's no such thing as too much dill . . . you can't over-dill it." ) Press the two fillets together, as if you're reconstructing the fish, and wrap loosely with plastic wrap so the fillets can drain. Place wrapped fish on the draining rack. Place another tray on top of the fillets and weight the tray with 3 to 5 pounds (use canned food, for example). Turn the wrapped package over once a day, and weight the tray again. (Don't worry if juice accumulates in the bottom pan.) Refrigerate for 3 days (or as many as 5 days) to cure the fish into gravlax. Salt will draw out moisture, turn the fish a slightly brighter color and make it more translucent. Remove tray from refrigerator and drain off any liquid. Remove plastic wrap, scrape off dill weed, peppercorns, etc. Gently transfer fillets, to serving board or platter. For an attractive presentation, serve each fillet whole and top with a thick layer of freshly chopped dill weed from the remaining 2 bunches. To serve, starting at the tail end of the fish, tilt a knife blade so it is angled, and cut [u:1htdqmxf]very [/u:1htdqmxf]thin slices. Arrange slices overlapping on a platter, alongside the remaining fillet for presentation. Place a platters of creme cheese, jalepeno jelly, and crackers along side the Gravlax. Build your own ... enjoy.
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