| 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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