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Norwegian Brine Cured Salmon (Gravlaks) Recipe

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This recipe for Norwegian Brine Cured Salmon (Gravlaks), by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Ryan
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. fresh salmon filet
2 tsp. salt
1 tsp. sugar
1 tsp. ground white pepper
2 bunches fresh dill
Mustard Sauce:
1 egg yolk
2 tsp. Dijon mustard
1 tsp. sugar
1/2 c. oil
pepper to taste
dill

Directions:
Directions:
Rinse salmon filet and dry with paper towels. Remove all the fish bones with small pliers. Place in a 9x13 inch glass dish. Mix the dry spices and sprinkle half the mixture and half the dill over the fish. Turn the fish over and sprinkle with the remaining mixture and dill. Cover with plastic wrap and refrigerate for 2-4 days depending on the thickness of the filet. Turn the fish twice a day.
To serve, drain fish and cut diagonally into thin slices. Arrange on platter and decorate with fresh dill and lemon.
For mustard sauce, add all ingredients in a bowl and stir well until sauce is creamy.
Note: Brine cured salmon can be served with potatoes au gratin and mustard sauce for supper. Or serve with scrambled eggs and rolls for a cold buffet.

 

 

 

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