Zabar's Would Be Proud of This

We had the pleasure of having my sister and brother-in-law visit for Thanksgiving this year. Sarah didn't want to know how I achieved our succulent and moist turkey nor did she want my fabulous gravy recipe. What she did want was the recipe for gravlax. I was flattered but the credit goes to Cathy Barrow. She includes a recipe for this deli treat in Mrs. Wheelbarrow's Practical Pantry. Gravlax is a breakfast favorite for us and this is as good as Zabar's, one of my favorite of such delicacies in New York City.

GRAVLAX

1. 1 1/2 TBS white peppercorns
2. 1 TBS anise seeds
3. 1/4 cup (3 oz.) coarsely chopped fresh dill
4. 1 cup firmly packed brown sugar
5. 3 TBS kosher salt
6. 3 TBS gin
7. 2 pounds center cut salmon fillet (Skin-on)

In a small dry skillet, toast the white peppercorns and anise seeds until they release their fragrance,about 3 minutes.Remove from the heat.

Pulse the coasrsely chopped dill a few times in the bowl of a food processor, then add the sugar, salt and toasted spices. Process until all the herbs and spices are ground very fine. Add the gin and pulse to make a loose paste.

Rinse and dry the salmon. Check for pin bones and remove any you find with strong tweezers. Set a large piece of foil on the work surface and cover with a piece of plastic wrap. Dump the herb paste on top of the salmon and pat it over the surface. Wrap tightly in the plastic and then the foil.

Place the package in a one gallon zip lock abag, set it on a baking sheet or tray and put another pan on top of the fish Weight down the pan with heavy cans or a brick Cure in the refrigerator for 2 days, turning the bag over a few times.

Removethe pan and weights, remove the fish from the bag and unwrap it. Scrape off and discard most of the paste. Dry the fish with paper towels, then press the remaining finely chopped dill all over the flesh side of the salmon. Well wrapped in plastic wrap, the gravlax can be stored in the refritgerator for up to 2 weeks or in the freezer for up to 3 months.

To serve, slice paper-thin, on a slight angle, cutting it away from the skin.