Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 ts Salt -thoroughly drained
1/2 ts Freshly ground pepper 2 tb Scallions; minced
1 lb Salmon fillet 2 tb Mixed fresh herbs
-pref from tail section -finely chopped
-cut in very thin slices -(parsley, chives, tarragon)
-on the diagonal 2 tb Extra-virgin olive oil
2 tb Capers; drained Dark bread; thinly sliced
2 tb Red onion; finely chopped Butter
-rinsed in a sieve under Lemon wedges
-cold tap water and

1. Sprinkle 1/2 teaspoon of the salt and pepper on 4 to 6 large
serving plates or on a very large platter. Taking care not to disturb
the seasonings, arrange the salmon slices side by side on the plates
or on the platter without overlapping. Evenly sprinkle the remaining
3/4 teapoon salt over the salmon and cover with plastic wrap. Set
aside to cure at room temperature for at least 30 minutes, or
refrigerate for up to 1 day.

2. Sprinkle the gravlax with the capers, red onion, scallion, herbs
and olive oil, in that order. Trim, halve and butter the bread. Serve
the gravlax with lemon wedges and the bread.

Food and Wine Magazine Dec 1994
Submitted By DIANE LAZARUS On 12-18-94

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