Paleo-Mothers Day Conundrum
Mothers Day family brunch, relatives, neoliths and their French Toast… Sound familiar? Any family gathering is destined to challenge the modern savage. Fortunately, my paleo-inspired relatives have come up with paleo-friendly additions to our Mothers Day brunch. Gravlax, Barresi sausages and scrambled eggs.
This recipe adapted from, and inspired by the “Cooking for Engineers“. Original recipe, with great pictures and user friendly recipe formatting can be found here.
Gravlax (for 20)
5lb of line caught BC salmon fillets, 1 or 2 pieces is fine
42 sprigs (a big fist full) of dill weed
20 tbsp salt
20 tbsp sugar
2 days of time (necessary ingredient)
Lemons, capers, finely chopped onions for garnish
1. Layout the salmon fillets and remove any pin bones with pliers, or your hands if you are paleo-strong enough.
2. Mix together the salt and sugar in a bowl. Layout the fillets on a cookie sheet, and evenly distribute the salt and sugar mixture over the fleshy (non-skin) side of the fillets. Save a few sprigs of dill as a garnish for serving.
3. Lay the sprigs of dill weed over the fleshy side of the fillets. Wrap the fillets in non-stick plastic wrap. Chuck in the fridge for at least 2, or up to 4 days.
4. When ready to eat, unwrap the fillets, remove and compost the dill weed, and wash off the salt and sugar off the fillets.
5. Layout the fillets on a cutting board. Against the grain of the fillets, use a sharp slicing knife or boning life to carve thin slices. Serve with garnishes such as chopped dill, chopped red onion, capers and a shot of lemon juice.
Serves about 20. One serving (100g) ~ 180 cals! Have 2 helpings!
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