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Gravad Lax (Salmon)

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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 (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,
http://www.erols.com/hosey.

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