The Copper River Red or Sockeye is the Queen of all salmon. If you have a friend Kenny who fishes them then you are as lucky as I am lucky. They inhabit the SE coastal waters of Alaska.
The best little open faced sandwich in the world utilizes the luscious flesh of the Red One as gravlax - salt, pepper, sugar and dill cured for a day or two in the fridge, or as I have discovered, simply raw or 10 minutes into the cure.
Slice super thin across the grain of the meat and place on your favorite cracker or crustina and top with sour cream and fresh dillweed. Or top w/ wasabi . Eaten bare even, or unadorned is to participate in the history of this glorious one; it is tasting it's prey, it's fight, it's sex, it's speed, it's high jump. Your first girlfriend or your best wife. Or both. Plus the Pacific Ocean.
Remember the little roll ups Mom made with dried sliced beef and cream cheese with a pickle in the middle? Do it with this salmon. Enclose it w/ lefse, even, for a new take on a classic. Salud.
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