Recipe - Scandias Gravad Lox

1 (2pound) piece salmon
3 tablespoon Salt
3 tablespoon Sugar
1 tablespoon Crushed peppercorns
One half bn Dill

MUSTARDDILL SAUCE
One fourth cup Dijon mustard
3 tablespoon Sugar
2 tablespoon Vinegar
1 teaspoon Dry mustard
1/3 cup Oil
3 tablespoon Chopped oil

From: David Schulenburg schulenb@focl.ICS.UCI.EDU (COLLECTION)

Date: 15 Oct 93 16:53:43 GMT
Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove bones.
ombine salt, sugar, and peppercorns. Rub half spice mixture of 1 salmon
half and place fish, skin side down, in baking dish. Spread dill over.

Rub other half of salmon with remaining spice mixture and place, skin side
up, on first salmon half. Cover with foil. Place plate on top of fish and
weight on top of plate.

Refrigerate 48 hours. Turn fish over every 12 hours, separating fillets
slightly to baste with pan liquid.

When ready to serve, scrape away dill and seasonings. Place fillets, skin
side down, on cutting board. Cut salmon diagonally in thin slices away
from skin. Serve cold with MustardDill sauce. Makes 24 appetizer
servings.

MustardDill Sauce: Combine mustard, sugar, vinegar, and dry mustard.
Slowly beat in oil until thick. Stir in dill. Chill. Makes Three fourths cup.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.