Recipe - Gravad Lax (Salmon)

1 kg Salmon; preferably the
middle piece of a 23 kg
fish
2 (up to)
3 teaspoon White pepper corns
200 ml Salt
100 ml Sugar; almost
2 bn Dill

CLASSIC GRAVLAX SAUCE
2 (up to)
3 teaspoon Mustard
1 teaspoon Sugar
One half (up to)
1 teaspoon Vinegar
1 ml Salt
One half ml White pepper
3 teaspoon Oil
2 (up to)
3 teaspoon Finely chopped dill

From: etxhafg@aom.ericsson.se (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

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