Minted Gravlax



INGREDIENTS:

2 one-pound salmon fillets, skin on and all bones removed

3 tablespoons Entner-Stuart Crème de Menthe Premium Syrup

1 tablespoon white peppercorns

1 tablespoon kosher salt or coarse sea salt

2 cups fresh dill, stems on

1 cup fresh mint leaves

DIRECTIONS:

1. Rinse the salmon fillets under cold running water.
Remove any remaining bones with a pair of tweezers. Pat
dry with paper towels. Place the fish on a plate and
brush with the syrup.

2. Using a mallet or the bottom of a flat skillet, crush
the peppercorns. Combine them with the salt in a small
bowl and set aside.

3. Crush the dill stems with a mallet or the bottom of
your skillet. This will release their flavor. Reserve.

4. Sprinkle one-third of the salt and pepper in the
bottom of a shallow glass or ceramic baking dish. Lay one
fillet on the salt, skin side down. Sprinkle with half
the remaining salt and pepper, and cover with half the
dill and mint. Salt and pepper both sides of the second
fillet, then place it on top of the herbs, skin down.
Cover with the remaining herbs.

5. Place a plate on top of the salmon to weigh it down.
Cover with plastic wrap and refrigerate for 3 days. As
the salmon marinates, juice will begin to collect in the
dish. Each day, remove the plastic wrap, separate the
fillets, and baste both with this juice. Replace one
piece on top of the other (keeping the herbs between),
cover, and refrigerate again.

6. After 3 days, separate the fillets and scrape off the
herbs (some may cling, which is all right). The mint will
have discolored. Place the fish on a cutting board and
slice with a very sharp, thin knife. Do this at an angle
to the board, cutting the slices off the skin as you go.
These slices should be no thicker than 1/8-inch.

7. Serve on a bed of greens with a light citrus vinaigrette,
to which you can add the juices that have collected in the
bottom of the dish (strain the juices first).



Minted Gravlax