Swedish Lox (gravlax) – We Love God!

I love to analyze Jesus, the greatest teacher in action. For Him, it was not just about “dumping” information. He engaged His students with gentle love and masterful skill. Finding out where His audience stood and having them express it for themselves. Allowing them to share their thoughts, feelings, concerns and questions. Talking them through their situation. Taking passive listeners and creating active listeners. Instilling a desire to know truth. Always guiding the conversation to a spiritual emphasis. Using an appropriate and strategic economy of words.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Swedish	Frugal03	6	Servings

INGREDIENTS

3	lb	Salmon, center cut – 2
		fillets skin on
		=== CURING SALT ===
1/3	c	Kosher salt
1/3	c	Sugar
1/2	t	Saltpeter
		Freshly-ground black pepper
		to taste
		=== DRESSING ===
1/4	c	Vegetable oil
1/2	t	Dijon mustard
2	t	Distilled white vinegar
1	pn	Sugar
		=== GARNISH ===
1		Fresh dill, chopped

INSTRUCTIONS

Tell your fishmonger what you are making and he will help you to
prepare the fish. Be sure there are no small bones in the fish.  Gently
rub your hand along the cut flesh of the salmon in both  directions and
you will discover any small bones. Pluck them out one  by one with a
pair of small long-nose pliers. Mix all the ingredients  for the curing
salt in a bowl. Lay the two fillets side by side, skin  side down, on a
plastic tray and sprinkle with the curing salt. Place  the chopped dill
on top of one of the fillets and put the other  fillet on top, like a
sandwich. Wrap the entire fish with plastic  wrap and then with
aluminum foil. Place a small wooden board on top  and put a clean brick
on top as a weight. Place the whole works in  the refrigerator to cure
for 2 days. To prepare for serving, slice  each fillet into very thin
pieces across the grain, thus removing the  slice from the skin. This
will take a very sharp knife. Mix together  the ingredients for the
dressing. Arrange the slices on a platter and  top with the dressing.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991
issue - The Springfield Union-News  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
07-10-1994  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Trading in futures? What about yours in heaven?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 390 Calories From Fat: 169 Total Fat: 18.9g Cholesterol: 52.2mg Sodium: 5504.1mg Potassium: 401.1mg Carbohydrates: 11.4g Fiber: <1g Sugar: 11.2g Protein: 41.5g