We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Never give the devil a ride -- he will always want to drive.

Gravlax (Salmon Marinated in Dill)

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Swedish Swedish, Seafood, Appetizers, Main dish, Smorgasbord 8 Servings

INGREDIENTS

3 lb Fresh salmon fillet; center cut, cleaned & scaled
1 lg Bunch Dill; fresh, whole
1/4 c Kosher salt (coarse, or regular is necessary)
1/4 c Sugar
2 tb White peppercorns (or black) crushed

INSTRUCTIONS

Cut the salmon in half lengthwise and remove the backbone and the small,
freebones, as well, or ask your fish dealer to do it for you. Leave the
skin on.
Place half of the fish, skin side down, in a deep glass, enamel or
stainless steel baking dish or casserole. Wash and then shake dry the
bunch of dill and place it on the fish. (If the dill is of the hothouse
variety and not very pungent, chop the herb coarsely to release it's
flavor and sprinkle it over the fish instead.) In a separate bowl,
combine the salt, sugar and crushed peppercorns. Sprinkle this mixture
evenly over the dill. Top with the other half of the fish, skin side up.
Cover with foil and set a heavy plate or platter on top of it, slightly
larger than the salmon. Weigh it down with cans or jars and refrigerate
for at least 3 days, up to 7 days. Turn the fish over every 12 hours or
so, basting with the liquid marinade that accumulates, separating the
halves a little to baste the salmon inside. Replace the platter and
weights each time.
When the gravlax is finished, remove the fish from it's marinade you can
scrape away the dill and seasonings and pat dry with paper towels, or
leave the dill and seasonings in place. Place the separated halves skin
side down on a carving board and slice the salmon thinly on the
diagonal, detaching each slice from the skin.
Gravlax is served as part of a smorgasbord or as an appetizer and is
usually accompanied by a mustard-dill sauce (see recipe). When gravlax
is presented as a main course, it is garnished with lemon wedges as well
as the mustard-dill sauce and served with toast and perhaps a cucumber
salad.
Michele's Notes: This is one of the easiest recipes to make. Long as
you start it in advance it's basically a no-brainer. Just remember to
turn and baste every 12 hours. And slice thin. Mmmmmmm, its great!
Source: Time/Life Foods of the World,
Recipes: The Cooking of Scandinavia (1968)
Typos by Michele
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?