Maple Salmon Gravlax and Maple Gravlax Sauce



INGREDIENTS:
1 ea salmon fillet with skin on/pin bones out
1  cup maple sugar
½ cup kosher salt
2 tablespoons crushed white pepper
1/3 cup brandy
1 bunch fresh dill



PREPARATION:
2. Brush the salmon with brandy
3. Mix together maple sugar, pepper and kosher salt to create a rub. Then, rub evenly    
over the salmon.  The layer should be slightly thinner at the tail.
4. Cover with chopped dill.
5. Wrap the salmon in cheesecloth and place it in a perforated hotel pan set in a regular
hotel pan. Top with a second hotel pan, and place 5 lbs weight
6. Cure the salmon for 3 days under refrigeration.
7. After the 3rd day, scrape off the cure and slice thinly.


SAUCE INGREDIENTS: (16 oz)
8 tablespoons yellow mustard
2 teaspoons dry mustard
1 tablespoon Dijon mustard
4 tablespoons maple vinegar
6 tablespoons sugar
2 tablespoons salmon gravlax marinade
¾ cup sunflower oil
1 tablespoon chopped dill

PREPARATION:
1. Mix together mustards, sugar, vinegar and salmon gravlax marinade.
2. Add oil slowly as if you are making mayonnaise.
3. Add chopped dill.
4. Serve with marinated salmon.

20-24 SERVINGS

Recipe by Daniel LaGarde, CEC, Executive Chef,
Do More With Maple!
© 2009 Québec Delegation Chicago
source: M. Laport
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