INGREDIENTS

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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