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Gravlax
Traditional Scandinavian dish of cured salmon with less traditional flavors

Ingredients
For the cure
1/4 cup kosher salt
1/4 cup light brown sugar
1 inch wide strips fresh lemon peel from a whole lemon
1 teaspoon white peppercorns
1 whole star anise
1/2 cup fresh thyme leaves

1/4 cup extra virgin olive oil
2 tablespoons Aquavit
1 inch wide strips fresh lemon peel from a whole lemon

3 pound skin on filet of wild king salmon

For the mustard thyme sauce
1/4 cup Dijon mustard
1/4 cup canola oil
1/4 cup finely chopped thyme
3 tablespoons superfine sugar
2 tablespoons Champagne vinegar

Method
For the cure
Combine salt, brown sugar, lemon peel, white peppercorns, star anise and thyme
leaves in a mortar and pestle and grind coarsely

Spread this seasoning mixture over both sides of salmon. Wrap in plastic, weight with
a plate or a board and a heavy can, and place inside a pan to contain the drippings.

Cure the salmon in the refrigerator for 2 days, turning over and reweighing half way
through the cure

On the third day, remove the salmon from the refrigerator and wipe off the cure. Add
olive oil, Aquavit and fresh lemon peel. Wrap in plastic, weight with a plate or a board
and a heavy can, place inside a plan to contain drippings

After 1 day, drain and wipe off excess coating. The cured salmon should have brightly
colored flesh and be very firm to the touch

For the mustard thyme sauce
Whisk together Dijon mustard, canola oil, chopped thyme, sugar, and vinegar.
Transfer to a plastic squeeze bottle

Slice the salmon very thinly with the grain on the bias the same width as your cracker,
bread, toast so each slice covers the carbohydrate completely

Squirt a little dot of the mustard thyme sauce in the center of each hors doeuvres and
garnish with fresh thyme