Gluten Free Homemade Gravlax Appetizer
Breton White Bean with Salt & Pepper Crackers
2-3 days before serving appetizer, prepare your homemade Gravlax.
Check the salmon for pin bones down the centre of the fillet.
Rinse the salmon and pat it dry with a paper towel.
Combine Salt and Sugar.
Place salmon on a piece of plastic wrap then cover with the salt and sugar mixture.
Cover both pieces with sprigs of dill. Go wild, you really can't have too much!
Wrap the salmon as tightly as you possibly can with the plastic wrap then place it in a baking dish or container that will hold the juices that will leak from the salmon as it cures.
Weigh down the salmon by placing something heavy on top of the fillets as this will help the process along.
Refrigerate and allow to cure for 48 to 72 hours, flipping it every 12 hours.
Once the salmon is cured, scrape off any remaining brine.
Slice thinly against the grain and set aside.
Just before serving, top each Breton White Bean with Salt & Pepper Crackers with a dollop of Sour Cream.
Top Sour Cream with a piece of gravlax rolled up and sprinkle each with torn pieces of dill.
Recipe courtesy of https://www.frugalmomeh.com