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Gravlax (Swedish Sugar and Salt Cured Salmon)

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CATEGORY CUISINE TAG YIELD
Vegetables Swedish 1 Servings

INGREDIENTS

2 Center cut salmon fillets; approximately 1 pound, (450 g) each, with skin left on
2/3 c Sugar
1/3 c Coarse salt
15 Coarsely crushed white peppercorns
1 lg Bunch of dill
3 tb Dijon mustard
1 tb Sugar
1 tb Vinegar
Salt and ground white pepper to taste
1/2 c Vegetable oil
1/2 c Chopped fresh dill

INSTRUCTIONS

MUSTARD DILL SAUCE
This may be Sweden's best know culinary export. Serve this delicacy sliced
paper thin with brown bread and Mustard Dill sauce, or make it part of a
Smorgasbord.
Remove any small bones from the fillets with a pair of tweezers or needle-
nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of
a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into
the first fillet, on both sides, and lay it skin side down on top of the
dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same
way, and cover with the remaining fillet, skin side up, with the remaining
dill on top.
   Cover in plastic wrap, place a cutting board with some heavy weights on
top and marinate in the refrigerator for 24 hours. Remove from plastic wrap
and discard accumulated juices. Rewrap and refrigerate another 24 - 48
hours. Scrape off the marinade and slice paper thin.
Mustard Dill Sauce: Mix the mustard, vinegar, sugar, salt and pepper. Add
the oil slowly while whisking, to form an emulsion. Add the chopped dill.
Got this from some chef site... I'll look it up later.
Fine, here's the Cured Salmon site... other decent stuff, too... just leave
off the <secret> in the url.
http://wwrecipes.com/secret.htm
That's wright, just 2 double u's.
Posted to bbq-digest by JLipsitt <JLipsitt@aol.com> on May 5, 1998

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