The Aussie Gourmet: Beet Dill Gravlax

In The K tchen Beet Dill Gravlax

Pareve / Yields 12-14 servings per side

By Naomi Nachman

When I was a child, my dad made this Norwegian salmon dish for every special holiday. Now it has become a favorite in my house as well � some of my friends will come over only if I promise to serve it! Make sure to plan ahead, because it needs two days to cure in the fridge.

Ingredients b2 (2-lb) whole sides salmon b1 package Gefen beets, shredded b4 tablespoons salt b4 tablespoons sugar b2 tablespoon white pepper b1 large bunch dill

Preparation

1. Place the two sides of salmon, skin side down, onto a large baking sheet. 2. In a small bowl, mix together salt, sugar, and pepper. Sprinkle over salmon, making sure there is thick coating over the entire surface. 3. Place dill over spices, covering the salmon, and then top with shredded beets. 4. Place fish sides, one on top of the other, skin side out, so the flesh sides touch. 5. Tightly wrap the entire salmon in heavy-duty foil. Return salmon to the baking sheet; place heavy weights, such as cans of vegetables, on the salmon to weigh it down. 6. Place baking sheet with the cans into the refrigerator. After 24 hours,

turn the salmon over; return to the fridge for an additional 24 hours. 7. Remove dill; thinly slice salmon before serving. Serve with Dill Dip, below, if desired. Prepare ahead: Remove dill after the 48 hours. At that point, wrap the salmon well and freeze it. Slice just before serving. Cook’s Tip: It’s easiest to slice the salmon while slightly frozen; you’ll be able to get thinner slices that way. Cook’s Note: I like to serve this with a late harvest Riesling.

DILL DIP Ingredients b1 cup mayonnaise b½ cup dill b2 tablespoons lemon juice b¼ teaspoon salt

Preparation

1. Combine all ingredients in a small bowl. Stir well to combine. Serve alongside gravlax.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.