INGREDIENTS

INSTRUCTIONS

FOR THE GRAVAD LAX
FOR THE MUSTARD SAUCE
TO MAKE THE GRAVAD LAX: Ask the fish dealer to cut the salmon in half,
remove the backbone and small bones, and leave the skin on.
In a glass or enamel rectangular dish, set half of the salmon, skin side
down. Place the dill over the fish. In a small mixing bowl combine the
salt, sugar and pepper, then sprinkle this mixture evenly over the dill.
Set the other salmon half, skin side up, over the dill.
Cover the fish with plastic wrap and on it, place a baking sheet which is
larger than the dish which contains the fish. Set weights, such as heavy
cans, on the baking sheet and refrigerate the salmon for up to 3 days,
turning the fish over every 12 hours and basting it with the liquid which
accumulates in the bottom of the dish. After basting replace the weights
each time.
TO FINISH AND SERVE: Remove the salmon from the marinade and discard the
dill and seasonings. Pat the fish dry and set it skin side down on a
cutting board. Cut wafer thin slices on the diagonal and away from the
skin. Serve with a mustard sauce.
TO MAKE THE MUSTARD SAUCE: In a medium bowl, combine all of the ingredients
and blend thoroughly. Cover the sauce and place in the refrigerator for at
least 2 hours before serving. Before serving, beat with a whisk or fork.
Converted by MC_Buster.
Per serving: 1387 Calories (kcal); 110g Total Fat; (69% calories from fat);
2g Protein; 107g Carbohydrate; 0mg Cholesterol; 24108mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 7
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”