Recipe - Gravlax (Swedish Sugar And Salt Cured Salmon)

2 Center cut salmon fillets;
approximately 1 pound, (450
g) each, with skin left on
2/3 cup Sugar
1/3 cup Coarse salt
15 Coarsely crushed white
peppercorns
1 lg Bunch of dill

MUSTARD DILL SAUCE
3 tablespoon Dijon mustard
1 tablespoon Sugar
1 tablespoon Vinegar
Salt and ground white pepper
to taste
One half cup Vegetable oil
One half cup Chopped fresh dill

This may be Sweden's best know culinary export. Serve this delicacy cut or sliced up
paper thin with brown bread and Mustard Dill sauce, or make it part of a
Smorgasbord.

Remove any small bones from the fillets with a pair of tweezers or needle
nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of
a baking dish with 1/3 the dill and rub half of the sugarsalt mixture into
the first fillet, on both sides, and lay it skin side down on top of the
dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same
way, and cover with the remaining fillet, skin side up, with the remaining
dill on top.

   Cover in plastic wrap, place a cutting board with some heavy weights on
top and marinate in the refrigerator for 24 hours. Remove from plastic wrap
and discard accumulated juices. Rewrap and refrigerate another 24 48
hours. Scrape off the marinade and slice paper thin.

Mustard Dill Sauce: Mix the mustard, vinegar, sugar, salt and pepper. Add
the oil slowly while whisking, to form an emulsion. Add the chopped dill.
Got this from some chef site... I'll look it up later.

Fine, here's the Cured Salmon site... other decent stuff, too... just leave
off the secret in the url.

http://wwrecipes.com/secret.htm

That's wright, just 2 double u's.
Posted to bbqdigest by JLipsitt JLipsitt@aol.com on May 5, 1998