Gravad lax (salmon)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Salmon; preferably the middle piece of a 2-3 kg fish (up to) |
| 3 | teaspoons | White pepper corns |
| 200 | millilitres | Salt |
| 100 | millilitres | Sugar; almost |
| 2 | bunches | Dill (up to) |
| 3 | teaspoons | Mustard |
| 1 | teaspoon | Sugar (up to) |
| 1 | teaspoon | Vinegar |
| 1 | millilitre | Salt |
| ½ | millilitre | White pepper |
| 3 | teaspoons | Oil (up to) |
| 3 | teaspoons | Finely chopped dill |
Directions
CLASSIC GRAVLAX SAUCE
From: etxhafg@... (Helena Forsberg Ekstr|m TM/SA 83161 2256 ) Date: 19 May 1995 03:28:36 -0600 cut the salmon in 2 filets remove the bone but keep the skin. Dry the pieces with some kitchen paper. Crush the peppercorns and mix with salt and sugar. Put some of the saltmix in a deep platter together with some chopped dill. Put one of the salmonpieces skin down in the platter, add half of the salt mixture and a lot of dill. Put the other piece on top skinside up ( meatside against meatside).and put rest of the salt mix and dill on top.
Cover the dish with aluminium or plastic foil and refrigerate for 2 days.
Turn it around some times during this time (when it starts "watering") Classic gravlax sauce: Just mix it all together.
[My Tablespoon (Tsp) is 15 ml and my teaspoon (tsp) is 5 ml in case that varies in different contries]
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .