| 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: [email protected] (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, http://www.erols.com/hosey.
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