Name: Gravlax with Dill Mayonnaise
Ingredients: 2 tb Whole coriander seeds; 1/4 c Coarse salt; 1/4 c Cracked black peppercorns; 1/3 c Granulated sugar; 2 lb Skinless salmon fillet; 1 bn Fresh dill; Dill Mayonnaise; see * Note; Thinly-sliced black bread

On March 6, 1857, the Supreme Court, in Dred Scott vs. Stanford, ruled that no act of Congress or territorial legislature could make laws banning slavery. The fundamental argument was that slaves are not free and equal persons but the property of their masters. The ruling is analogous to Roe vs. Wade because today no state may make a law banning abortion to protect the unborn. The argument is similar: basically because the unborn are at the sovereign disposal of their mothers and do not have personal standing in their own right. There was no consensus in this country on the personhood and rights of salves. We were split down the middle. But the issue was so fundamental that the states went to war, and in the end the Lincoln administration overturned the Dred Scott decision. And today, 130 years later, we look back with amazing consensus and marvel at the blindness of our forefathers.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Tamwt01	4	servings

INGREDIENTS

2	tb	Whole coriander seeds
1/4	c	Coarse salt
1/4	c	Cracked black peppercorns
1/3	c	Granulated sugar
2	lb	Skinless salmon fillet
1	bn	Fresh dill
		Dill Mayonnaise; see * Note
		Thinly-sliced black bread

INSTRUCTIONS

* Note: See the "Dill Mayonnaise" recipe which is included in this
collection.
Cook coriander seeds in a small dry saute pan just until the aroma is
released. Crush seeds using the bottom of a heavy pot or a mortar and
pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
Slice salmon in half across width and lay pieces side by side on counter,
flesh-side up. Divide dry spice mixture in half and sprinkle one half over
both pieces. Place half the dill sprigs on 1 piece of salmon and top with
remaining piece of salmon to enclose the spices and herbs, as if making a
sandwich. (Make the sandwich even by placing the thick end of salmon of top
of thin end.) Evenly coat outside of salmon sandwich with remaining spices
and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow
baking dish, and top with weights (canned goods or milk cartons are good).
Refrigerate 3 days, turning over every 12 hours. To serve, scrape off
spices and dill. Slice thinly and serve cold with Dill Mayonnaise and
thinly-sliced black bread. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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