Well, three days later, here we are - finished and ready to consume:
Before (left) and after 3 days under weight (right) - you can see the evaporated exudate on the right has precipitated the salt crystals
Cut the filet pair in half for ease of slicing - you can see the two flesh sides still in contact with salt, sugar, and dill between
Washing off the remaining salt/sugar and dill
Ready to slice - using a filet knife - the thin flexible blade is ideal for this type of slicing because it allows one to get all the meat off the skin
I keep forgetting how good home gravlax preparation is - firm yet supple flesh - intense salmon flavor but not the slightest hint of fishiness that I often find in store bought lox (the kind at Costco). The gravlax was so tasty all by itself that we did not even place cream cheese, onion, and capers as we had planned. One of the two filets is already consumed - next time I need to make twice as much
Here's a cheesy video of me slicing the fish - only 30 seconds long - my sweetie was the camerawoman
