Although the Red Pheasant restaurant is gone, many of Chef Bill Atwood’s fabulous recipes still survive in our archives. This recipe for Salmon Gravlax never stopped being a best seller in the restaurant. It’s a great recipe for holiday entertaining!
Classic Salmon Gravlax from The Red Pheasant Inn
1 side organic or cold water farm raised salmon, pin bones removed
1 cup sugar
1 cup salt
2 Tbls. Ground black peppercorns
Chopped red onion
Mustard Dill Mayonnaise:
1/2 cup grain mustard
3 cups mayonnaise
1 small bunch fresh dill, chopped
1 Tbls. Lemon juice
Pinch salt, pinch ground black peppercorns
Place salmon side in hotel pan (non-corrosive pan) skin side down
Cover with salt/sugar mixture.
Place second hotel pan on top with a 5 lb. weight (Large canned tomatoes will do).
Refrigerate for 24 hours; salmon should be firm to the touch; if it feels soft, flip it over and repeat process, taking weight off for no more than 6 hours.
Rinse salmon and pat dry.
Slice starting at tail section on a diagonal; the first 8-10 slices will be tough, discard.
This will keep 2 weeks refrigerated, wrapped in plastic.
Serve with brioche, pumpernickel or French baguette, capers, chopped red onion and Mustard Dill Mayonnaise.
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