| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
kg |
Salmon; preferably the middle piece of a 2-3 kg fish (up to) |
| 3 |
ts |
White pepper corns |
| 200 |
ml |
Salt |
| 100 |
ml |
Sugar; almost |
| 2 |
bn |
Dill (up to) |
| 3 |
ts |
Mustard |
| 1 |
ts |
Sugar (up to) |
| 1 |
ts |
Vinegar |
| 1 |
ml |
Salt |
| 1/2 |
ml |
White pepper |
| 3 |
ts |
Oil (up to) |
| 3 |
ts |
Finely chopped dill |
INSTRUCTIONS
CLASSIC GRAVLAX SAUCE
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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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