Gravlaks with mustard sauce
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Salmon fillet; with skin remaining on bottom |
| Salt | ||
| White peppercorns; crushed | ||
| Sugar | ||
| 2 | Bunches fresh dill; chopped | |
| ¼ | cup | Aquavit (approximately) |
| 1 | cup | Vegetable oil |
| ¼ | cup | Brown sugar |
| 1½ | teaspoon | Coarse salt |
| 2 | tablespoons | Granulated sugar |
| ¼ | cup | Chopped fresh dill |
| ¼ | cup | Red wine vinegar |
| ½ | cup | Salad mustard |
| ¾ | cup | Salad oil |
| Salt and pepper | ||
| Tabasco sauce | ||
Directions
MUSTARD DILL SAUCE
Place the salmon fillet skin side down in a pyrex dish. Sprinkle with salt, peppercorns, & sugar. Place the dill over all. Sprinkle with aquavit & then place oil on top. Lay a piece of waxed paper over the fish & press with a weight. Refrigerate. Let marinate for 48 hours, turning once, if desired.
To serve, thinly slice on the diagonal. Serve with a plain boiled potato in its jacket & Mustard Dill Sauce. Mustard Dill Sauce: In a wooden bowl, mash the brown sugar, salt, granulated sugar, & dill. Add the red wine vinegar & gradually whisk in the salad mustard. Slowly dribble in the salad oil & whisk until the sauce is thick. Season to taste with salt, pepper, & Tabasco sauce.
SCANDIA
SUNSET BLVD., LOS ANGELES.
BEVERAGE: AQUAVIT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .