Directions

Instructions for gravlax:

1. In a medium sized bowl, mix salt, sugar and ½ cup of Haskapa powder until uniform. Put the remaining ¼ cup of Haskapa powder aside.

2. Place the salmon fillet on a cutting board, and dust each side with a light sprinkling of the remaining Haskapa powder, so that both sides, and the entire surface of the salmon, is bright purple.

3. In a pan large enough to fit the salmon fillet laying flat, cover the bottom of the pan with about half of the curing mixture. Place the salmon fillet on to the salt bed. Cover the salmon with the remaining curing mixture, spooning it from the sides to cover the fish with and even layer.

4. Cover the salmon, not the pan, in a layer of plastic wrap that goes to the edges of the pan. Place a few plates, jars or even cans on top of the surface of the salmon to compress it. The put in a safe spot in the refrigerator. Leave for 48-72 hours, or until the salmon is firm to the touch at it’s thickest point. Rinse the salmon under cold running water to remove all curing mixture, then pat dry with paper towel. Store in a sealable container, wrapped in plastic, and use within 3-4 days.

Instructions for serving:

1. Slice salmon into long, thin ribbons, and serve with pickled red onions, capers, lemon, cream cheese and pumpernickel bread.