What’s for Dinner?
Basil Cured Salmon
Great as a light main course or an appetizer
– Courtesy Capsouto Freres Restaurant
It’s amazingly easy to make your own cured salmon. All it takes is a few ingredients and a couple of days wait! At Capsouto Frères, cured salmon (gravlax) is served with capers, onions and tomatoes. A wonderfully light summer main course or appetizer.
Serves 8 to 10
2 same sized 1 lb. salmon filets with skin
¼ cup Kosher salt
¼ cup sugar
2 tbs. crushed peppercorns
1 bunch basil, washed and chopped
Place the salmon filets side by side with the skin side down on cheesecloth. Sprinkle the salt, sugar and peppercorns evenly over both filets. Pat the basil on both filets. Using the cheesecloth, fold one filet on top of the other (the skin should be facing outward). Wrap the cheesecloth around the filets, and place on a plate with heavy weight on top. Refrigerate for three days. Thinly slice and serve.