Ingredients
for the gravlax:
1 1/2 pound piece of fresh pacific salmon
1 cup kosher salt
1 cup dark brown sugar
1 TB coarse ground pepper
1 bunch of dill
12 bagels, lightly toasted
8 oz chevre
1 medium sweet onion, thinly sliced
6 tsp capers
fresh ground pepper to taste
Preparation
Prepare the gravlax by rinsing and patting dry the salmon. Mix the salt, brown sugar and pepper. Place the salmon, skin side down, in a dish just large enough to hold in flat. Pat on the salt-sugar mixture. Coarsely chop the dill and place on top. Place a sheet of plastic wrap on the salmon and place a dish just smaller than the one your using on top of the plastic. Weigh down so that the fish is pressed, and refrigerate. After a day empty the accumulated liquids. Repeat on day two. On day three empty the liquids and serve with bagels.
Slice the salmon across the grain at an angle to produce large thin strips.
Top the bagels with the goat cheese, onions, salmon a half a teaspoon of capers and a twist of black pepper
