“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Michael Stamets has a plan for salmon, dill and peppercorns — it’s “Gravlox and Lemon Dill Mayonnaise.”
Michael Stamets makes time for a favorite gourmet dish.
“I think gravlox is one of those really big things because you think of bagels and lox,” he said. “You spend so much money on them; it’s something you can make yourself and it’s a really awesome item to have.”
Gravlox is raw, thinly sliced, cured salmon seasoned with dill and often served as an appetizer.
“You can cure it right at your house,” Stamets said. “It’s just salt and sugar, dill, some lemon. I put slices of lemon in — you wrap it up and flip it back and forth for about 36 to 48 hours and that’s it. That’s how you serve it.”
While the dish works as an appetizer, Stamets said, people can also begin their days with gravlox — it’s also great for breakfast.
Gravlox and Lemon Dill Mayonnaise
1⁄3 cup kosher salt
1⁄2 cup sugar
3 to 4 teaspoons crushed black peppercorns
3 to 4 pounds salmon fillets, skins on
1 bunch dill, plus dill for chopping
1 cup mayonnaise
1 package mini bagels
Mix salt, sugar and peppercorns. Rub the fish with the mixture. Add dill and two lemons, sliced. Wrap in plastic and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times. Rinse and slice thinly.
In bowl, mix mayonnaise and add the zest and juice of one lemon. Add fresh chopped dill. Taste and add more lemon juice if needed.
Serve with bagels.