Recipe - Gravlaks With Mustard Sauce

3 pound Salmon fillet; with skin
remaining on bottom
Salt
White peppercorns; crushed
Sugar
2 Bunches fresh dill; chopped
One fourth cup Aquavit (approximately)
1 cup Vegetable oil

MUSTARD DILL SAUCE
One fourth cup Brown sugar
1 One half teaspoon Coarse salt
2 tablespoon Granulated sugar
One fourth cup Chopped fresh dill
One fourth cup Red wine vinegar
One half cup Salad mustard
Three fourths cup Salad oil
Salt and pepper
Tabasco 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, http://www.erols.com/hosey.