Explorer of the Seas Gravlax

submitted by butterflydog

2 to 3 lbs Atlantic salmon fillet
1 oz Linie Aquavit
1 cup salt
1 cup sugar
4 tsp cracked peppercorns
1 bunch fresh chopped dill
Honey Mustard sauce:
1 tsp honey( or to taste )
2 oz mayonnaise
1 tsp fresh chopped dill
Lemon juice to taste
Tabasco sauce to taste

Royal Caribbean cooking demo

Place salmon filet skin side down in a tray. Apply liquor with a pastry
brush. Combine equal amounts of sugar and salt ( enough to fully cover
salmon ) and remaining ingredients and press down on top of salmon to
fully cover. Wrap in plastic and place in refrigerator 48 hours ( no
longer or it will be too dry ). Wash off salt mixture well and pat salmon
dry with clean cloth. Slice thinly and arrange on try. Garnish with more
fresh chopped dill. Combine sauce ingredients and serve separately along
with salmon, and cocktail pumpernickel or rye bread .
Note: original recipe called for 3 cups of each sugar and salt but chef
said use just enough to cover salmon. I think the 3 cups would be for a
larger piece of salmon.


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