| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer | 16 | Servings | ||
INGREDIENTS
| 1 | Piece, 3-4 pound salmon | |
| cleaned scaled and all | ||
| bones removed | ||
| Salt | ||
| Sugar | ||
| Msg | ||
| Dried fennel | ||
| Dried crushed juniper | ||
| berries optional | ||
| Fresh dill, finely chopped | ||
| 1/2 | c | Dijon mustard |
| 1/2 | c | Creme fraiche 38%, see note |
| 1/2 | c | Brown sugar |
| 1/2 | c | Chopped fresh dill |
INSTRUCTIONS
From: u920424@daimi.aau.dk (Mads H|jbjerg Toftum) Date: 31 May 1995 05:55:13 -0600 The following is an adaption of a recipe without measurements, so try it and adjust the amounts to taste next time. Place the salmon on a moist cloth, skin side down. Sprinkle lightly with salt, sugar, juniper berries and MSG. Sprinkle with a heavy layer of fennel (should almost cover completely), and finish off by covering completely with dill. Depending on which specific type of fennel that you used, the fish might look quite dry, if it does simply sprinkle it lightly with water. Wrap the fish in a moist cloth (and a plastic bag) and refrigerate for close to a week before carving. Carving should be done by placing the fish skin side down on a carving board and slice it thin on the diagonal, detatching each slice from the skin. Serve on bread with mustard dressing (see below). Mustard Dressing: If your Gravlax came out more or less sweet than you wanted, you can adjust for it by using more or less sugar/mustard in the dressing. Mix all ingredients, if the dressing seems too heavy then adjust with a little oil or water. Note: Creme fraiche could be made by combining equal amounts of heavy cream and sour cream. Whisk until it starts to get thick and leave at room temperature for two hours before refrigerating. REC.FOOD.RECIPES ARCHIVES /FISH CHILL ABOUT 1 WEEK From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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