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, .

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