Gravlax for breakfast

 I doubt there would be many beating down our door to join us for breakfast.  You have to have a real love for all foods and possibly a little bit of Norwegian in the blood helps also.  Nearly 10 years ago, we found a recipe from Emeril Lagasse for Vodka and Citrus Cured Salmon.  Since that time, The Trout has tweaked the recipe quite a bit and now just makes it by guess and feel.  That being said, I will try to explain how he makes this lovely piece of salmon taste like something very outstanding.

I also toasted the bagel, topped with cream cheese, gravlax, capers and a few chopped chives.  I used the thin bagels now available at only 110 calories compared to 270 for the regular sized bagels.  After all, this is about the salmon and not the bread.  I do like these thin bagels a lot.

Vodka and Citrus Cured Salmon
by way of Emeril Lagasse

1 (2 pound) salmon fillet with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup vodka
2 tablespoons grated lemon zest

Place salmon skin side down on several sheets of plastic wrap.

In a small mixing bowl, combine salt, sugar, dill, vodka and lemon zest.  Spread over the fleshy side of the fish, pressing into the fish.  Wrap the salmon tightly in plastic wrap and place in a large baking dish.  Place a flat glass or heavy ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick.  Refrigerate for at least 24 hours and up to 48 hours.

Unwrap the salmon and rise all of the cure off under cold, running water.  Pat dry and slice diagonally into paper-thin slices. 

We cut this recipe down and kind of guessed at the amounts for curing.  It turned out lovely, tasty and was well-received.