Gravad Lax (salmon) – We Love God!

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Appetizer	8	Servings

INGREDIENTS

1	kg	Salmon, preferably the
		middle piece of a 2-3 kg
		fish
2		up to
3	t	White pepper corns
200		Salt
100		Sugar, almost
2		Dill
2		up to
3	t	Mustard
1	t	Sugar
1/2		up to
1	t	Vinegar
1		Salt
1/2		White pepper
3	t	Oil
2		up to
3	t	Finely chopped dill

INSTRUCTIONS

2256    
From: etxhafg@aom.ericsson.se (Helena Forsberg Ekstr|m TM/SA 83161
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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