Title: Low-Salt Gravlax: Tom Valenti, Ny Times 11/11/98
Categories: Scandinavia Fish Salmon
Yield: 4 Servings

2	lb	Fillet of salmon, pin bones
		Removed
2	tb	Vodka or aquavit
1/2	c	Salt
1/4	c	Sugar
2		Bay leaves, chopped
2	bn	Dill, stems and all, minced
3		Shallots, peeled and sliced
1	tb	Cracked black pepper
1	tb	Caraway seeds, lightly
		Toasted
1	tb	Minced tarragon
1/2	tb	Green peppercorns

Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka or aquavit. Mix the salt and sugar, then sprinkle onto the flesh side of the salmon. Mix the bay leaves, dill, shallots, pepper, caraway, tarragon, and green peppercorns. Cover the flesh side of the salmon with this mixture, making sure to coat it completely.

Wrap the fish well, and refrigerate for about 48 hr.

Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette. (Valenti serves it atop a chickpea pancake, with caviar and mustard oil, at his restaurant.) From: Michael Loo Date: 11 Nov 98

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