Recipe - Gravlax (Gravad Laks)

1 Piece (34 pound) salmon;
cleaned; scaled and all
bones removed
Salt
Sugar
Msg
Dried fennel
Dried crushed juniper
berries (optional)
Fresh dill (finely chopped)

MUSTARD DRESSING
One half cup Dijon mustard
One half cup Creme fraiche 38% (see note)
One half cup Brown sugar
One half cup Chopped fresh dill

From: u920424@daimi.aau.dk (Mads H|jbjerg Toftum)

Date: 31 May 1995 05:55:13 0600
The following is an adaption of a recipe without measurements, so try it
and adjust the amounts to taste next time.

Place the salmon on a moist cloth, skin side down. Sprinkle lightly with
salt, sugar, juniper berries and MSG. Sprinkle with a heavy layer of fennel
(should almost cover completely), and finish off by covering completely
with dill. Depending on which specific type of fennel that you used, the
fish might look quite dry, if it does simply sprinkle it lightly with
water. Wrap the fish in a moist cloth (and a plastic bag) and refrigerate
for close to a week before carving.

Carving should be done by placing the fish skin side down on a carving
board and slice it thin on the diagonal, detatching each slice from the
skin.

Serve on bread with mustard dressing (see below).

Mustard Dressing: If your Gravlax came out more or less sweet than you
wanted, you can adjust for it by using more or less sugar/mustard in the
dressing. Mix all ingredients, if the dressing seems too heavy then adjust
with a little oil or water.

Note: Creme fraiche could be made by combining equal amounts of heavy cream
and sour cream. Whisk until it starts to get thick and leave at room
temperature for two hours before refrigerating.

REC.FOOD.RECIPES ARCHIVES

/FISH

CHILL ABOUT 1 WEEK

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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