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Gravlax, Kona Nova (P, KLP)
Source: NY Times 2/5/03, adapted from Karen Breier
Serves: 15 to 20 appetizer servings

1 large bunch fresh dill, stems removed
1-1/2 cup brown sugar
1-1/2 cup kosher salt
1 3-pound salmon fillet
1 cup Lapsong Souchong tea, brewed
1-1/2 tablespoons pure maple syrup

In a pan large enough to hold fish flat, cover bottom with a thick layer of dill. Mix sugar and salt, and spread over dill. Lay salmon over mixture. Mix tea and maple syrup, and pour over top. Cover fish with plastic wrap. Place a pan on top of fish, and weigh down with cans or bricks.

Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on endive or on bagels with cream cheese.

Note: Water mixed with a tablespoon or two of Cognac, other brandy or liquid smoke extract may be used as a substitute for tea.

Poster's Notes:
Okay, there's a book out called "Shaloha," and it's about Hawaiian Jewish cooking. I suspect it's just a regular Jewish community cookbook like many sisterhoods and community centers have put out, but the concept so delights me I may have to go out and buy it.

This is the recipe the Times used to introduce the book I'm not brave enough to make this myself because I don't trust myself with raw fish. I hope someone else will have the nerve I lack and make this because it sounds delicious! A friend of mine once said of Lapsong souchong tea that it's so dark and bitter it's like they scraped the tar off the bottoms of the barrels the tea was transported in to flavor it. Never mind that most tea is not transported in barrels; Lapsong souchong is really, really, REALLY strong and bitter and for many it's an acquired taste (Although I liked it the first time I sipped I suspect it really does matter to this recipe that you use the right tea.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A