New World Gravlax

Active Time:  30 Minutes Total Time:  48 Hours Yield:  20 servings This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers. Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth RECIPE INGREDIENTS 1   3-pound wild salmon fillet, bones removed, skin on 1/4 cup  kosher or sea salt 3 tablespoons   sugar 1 tablespoon  freshly grated lemon zest 2 teaspoons  freshly ground pepper 2/3 cup  chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro 1/3 cup  good-quality tequila

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DIRECTIONS Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down. Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure. Nutrition Facts per Serving Yield: Yield:  20 servings Calories: 121 Fat. Total: 6g Protein: 11g Carbohydrates, Total: 2g Fat, Saturated: 1g % Cal. from Fat: 45% Cholesterol: 33mg Sodium: 371mg