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Basil Gravlax

appetizers

----TASTE OF SUMMER----
3 lb salmon fillets
3 tablespoon sugar
2 tablespoon kosher salt
2 teaspoon white peppercorns
4 bunch basil, fresh

Lay salmon on wax paper. Combine remaining ingredients. Sprinkle salmon with half mixture. Turn and sprinkle other side with remaining mixture. Press firmly on salmon to coat evenly with seasonings. Place 2 bunches of fresh basil on bottom of large, shallow, non-aluminum pan. Place salmon on top. Arrange remaining basil over salmon. Cover tightly with aluminum foil or plastic wrap, weight top with heavy pot lid, brick, or large can, and refrigerate. Turn salmon twice a day for four days. Make sure basil and peppercorns remain evenly distributed. To serve, remove basil and peppercorns. Lightly pat salmon dry with paper towel, making sure to remove all salt and sugar. Slice very thinly on bias and serve garnished with lemon wedges, basil leaves, Sweet Mustard Basil Sauce, and dark pumpernickel bread. NOTE: Gravlax is usually marinated with dill, but this variation uses the stronger, more aromatic basil as the herb base for the curing element. The fish is actually cooked (or cured) by the marinade. You'll need to start curing four days before you plan to serve gravlax. Recommended Wine: A ripe, crisp, fruity Chardonnay will bring out the basil flavor and neatly balance salmon.

Yield: 8 servings

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