Gravad lax
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Gravad lax
  Fish    Swedish  
Last updated 6/12/2012 1:02:12 AM. Recipe ID 25677. Report a problem with this recipe.
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      Title: Gravad lax
 Categories: Fish, Swedish, Usenet
      Yield: 3 Servings
 
      1 sm Salmon, whole
           -(about 2-3 lb)

MMMMM----------------------SWEDISH RECIPE I---------------------------
      2 T  White peppercorns
           -(or a mixture of
           -equal parts white
           -peppercorns and
           -allspice berries)
      4 T  Salt
      2 T  Sugar
      2    Dill bunches

MMMMM---------------------SWEDISH RECIPE II--------------------------
    1/4 c  Salt
      3 T  Sugar
      2 T  Pepper, white
      4 t  Allspice
      3 T  Gin
      2    Dill bunches

MMMMM----------------------ENGLISH RECIPE I---------------------------
      2 T  Salt
      2 T  Sugar
      3 T  Peppercorns, white
      2    Dill bunches

MMMMM---------------------ENGLISH RECIPE II--------------------------
    2/3 c  Salt
    1/2 c  Sugar
     20    Peppercorns, white

MMMMM-----------------------MAITRE'D SAUCE----------------------------
      3 T  Mustard, dark,
           -French, coarse-ground
      1 T  Sugar
    1/2 t  Salt
      1 pn White pepper, ground
      1 T  Vinegar
      6 T  Olive oil
      6 T  Dill
 
  Get a whole fish, clean it and remove the head.  Split into two
  filets, removing the backbone but leave the skin on.  Dry off the
  filets and remove all the little bones.
  
  Crush the peppers and seasonings in a mortar, add the salt and sugar.
  Mix well and press the mixture into the filets.
  
  In a glass or ceramic dish, put some dill on the bottom, then one of
  the filets, skin side down, then more dill, then the other filet,
  skin side up. Put the thick side of one filet against the other's
  thin side.  Cover with plastic wrap (NOT ALUMINUM FOIL) and put a
  cutting board or similar on top with some weight on it (e.g. a couple
  of beer cans).
  
  Put it in the refrigerator for a day or so.  (Thin filets are ready
  in 1 day, thicker in 2 days.) Turn the filet over once or twice
  during this time. Pour off the brine, otherwise the fish will be too
  salty. The fish will keep for a week in a refrigerator after pouring
  off the brine.
  
  Make the sauce, Maitre'd sauce.  Mix together the mustard, sugar,
  salt, pepper and vinegar. Add the oil drop by drop as if making a
  mayonnaise. Add the dill. Let the sauce sit for about 10 minutes.
  
  Cut off either thin (nearly horizontal) slices, or thick vertical
  slices, to taste. (Don't cut through the skin). Serve as an appetizer
  on thin slices of buttered rye bread (with a little lemon juice and
  some finely chopped dill), or as a main dish with boiled new potatoes
  and Maitre'd sauce.
  
  NOTES:
  
  *  Swedish dill-cured salmon -- Gravlax uses a salt-sugar mixture to
  cure the fish. The fish is flavored by dill and whatever else is
  handy. (I've used gin, Julia Child has used cognac).
  
  I've gathered these versions of the recipe from several sources.
  




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Recipe ID 25677 (Apr 03, 2005)

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