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Rock Hall Signature Gravlax
BY Mary E. Adams
It is more than a little surprising to come upon 19 Rock Hall Road in Colebrook. Who would expect to find a grand Addison Mizner manor house, nestled on beautiful acreage, in this quiet section of Connecticut? This stately home was designed in 1912 before the renowned and infamous architect moved to Florida and designed some of the most opulent and well-known buildings in Palm Beach and Boca Raton during the high-living Roaring Twenties.
Moreover, who would expect this grand property to be a four-bedroom bed & breakfast? Well, it is. Its current owners, Stella and Michael Somers, have done a marvelous job of restoring the house and grounds to their former glory, and guests enjoy a tennis court, a luxurious pool area, and a small movie theater with an old-style popcorn machine.
The Somers also offer their guests a delicious breakfast that features locally sourced jams, cheeses, breads, and other products. Michael spent part of last winter experimenting with different spices, liqueurs, and pressures to come up with a to-die-for gravlax recipe. He has graciously shared it and the ingredients of his signature sandwich.
Rock Hall
19 Rock Hall Road, Colebrook
860.379.2230, www.19rockhallroad.com
Mary E. Adams is a painter, sculptor, and co-publisher of Edible Nutmeg. www.maryadamsart.com
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Rock Hall’s Signature Gravlax
Courtesy of Michael Somers, proprietor If the fillet is taken from the large end of the salmon, it will yield slices with the best texture. —MS
½ side salmon fillet, skin on (about
2½ pounds)
1 ounce cognac
½ cup salt
⅝ cup sugar
1 tablespoon cracked black pepper
1½ tablespoons ground coriander seeds
Large bunch of dill, chopped— stems and leaves
Place the salmon, skin side down, on a large sheet of plastic wrap.
Check for small bones. Drizzle cognac over flesh.
Combine salt, sugar, cracked black pepper, and ground coriander seeds in a small bowl, and spread mixture evenly over fillet. Coat the entire fillet with the chopped dill.
Wrap the plastic wrap tightly around the salmon, weight with a brick, and refrigerate 48 hours.
Unwrap, rinse with cold water, and slice on the diagonal.
Serve with soft goat cheese, crème fraîche, cream cheese, lemon wedges, mustard sauce, or a touch of good vinegar.
Variations: The following ingredients can be used as a substitute for the coriander, in addition to it, or in a variety of combinations. They will produce distinctive flavors and it’s fun to experiment.
Zest of orange, lemon, or lime
Toasted caraway seeds
Tarragon
Juniper berries
Fennel seeds
Cumin
Cinnamon
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Rock Hall’s Signature Gravlax Sandwich
Ciabatta style roll
sliced lengthwise
4–5 slices Michael’s
gravlax
2 tablespoons tomato chutney (or thinly sliced cucumber and thinly sliced radish)
2 ounces creamy goat cheese or cream cheese (we love
Monterey Chèvre’s thyme and olive oil goat cheese)
½ teaspoon fresh
chives, minced
½ teaspoon freshly
snipped dill
1 tablespoon extravirgin
olive oil
Salt and pepper
Assemble and season to taste
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