Here's a rewrite of one I workshopped here a while back.
<u>Preparing Gravlax</u>
No need to spend a lot of time on frills.
The supermarket fish and Cuisinart
will do – grab all the stuff you need and start.
It doesn’t really matter if the dill’s
picked up some sand; just whirl it up with chunks
of sea salt, peppercorns and sugar; spread
the mix on slabs of salmon and imbed
it well: splash vodka, smartly smash two hunks
of fish together flesh to flesh, and bind
them tightly in Saran wrap. Then the trick
is let it fester three days with a brick
on top inside the fridge - and you will find
it satisfying, even though it’s light -
a little treat that’s simple, but has bite.
Michael Cantor
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