Gravlax with Parmesan Sheets

By jjadin

Haven't made yet.

Ingredients

• 1 five lb whole salmon, filleted
• 1 cup finely chopped dill
• 3/4 cup sea salt
• 1/3 cup sugar
• 1 tbsp white peppercorns, finely crushed
• 2 cups finely grated Parmesan cheese
• sour cream, to serve
• chevril, to serve
• fresh ground black pepper

Details

Servings 10

Preparation

Step 1

Place on salmon fillet, skin side down, in a large, shallow, nonmetallic dish. Combine the dill, salt, sugar, and crushed peppercorns, and spread this mixture over the length of the fillet. Place the second salmon fillet on top, skin side side up. Cover with plastic wrap and weigh down with a cutting board and some heavy cans. Refrigerate for two days, turning the salmon as a whole piece every 12 hours and pouring off any excess liquid. When marinated, cut the salmon into wafer thin slices.

To make the Parmesan sheets, preheat the oven to 350F. Thinly sprinkle the Parmesan into 3 inch triangle shapes (to make at least one per serving) onto two baking sheets lined with baking paper. Bake for 10 minutes, or until crisp. Top with gravlax, sour cream, chevril, and black pepper.