The Orvis Guide to Great Sporting Lodge Cuisine by Jim LePage

Author:Jim LePage
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 0101-01-01T00:00:00+00:00

Once the snows of winter arrive, the fly rods are hung on the wall, the cross country skis appear, and Lone Mountain becomes a mecca for wilderness skiers who can ski through a crystal forest with wandering herds of elk and bison for company. Lone Mountain has a history of greatness that remains undiminished and is a favorite of people all over the world who want to experience Yellowstone country with the people who love it best.

SOCKEYE SALMON GRAVLAX

1 3- to 4-pound salmon fillet

1 pound firmly packed brown sugar

1 1/2 pounds rock salt

1/2 cup black peppercorns

1/4 cup minced fresh thyme

1/4 cup minced rosemary

1 cup aquavit (Norwegian liquor)

Diced red onion

Capers

Cream cheese

Lemon wedges

Rye crackers or toast points

Remove the skin and any fat and pin bones from the salmon fillet. In a small mixing bowl mix the brown sugar, rock salt, peppercorns, thyme, and rosemary. Place half the mixture in a square baking pan. Place the salmon fillet on top, making sure the entire bottom of the fillet is in the mixture. Pour the remainder of the mixture over the top of the salmon fillet, covering completely. Cover the pan with foil and place in the refrigerator for 24 hours.

After 24 hours remove the foil and pour the aquavit over the top of the fillet. Cover again and refrigerate for 12 more hours.

Slice the fillet very thin and accompany with diced red onion, capers, cream cheese and lemon wedges. Serve with rye crackers or toast points.

Makes 8 servings.

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