Gravlax ( Gravadlax) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 lbs. salmon filets ( probably 2) 2/3 c.salt 1/2 c. sugar 2T. ground black pepper 8 bunches of fresh dill Heavy duty foil 2 half sheet pans with turned up edges Heavy weight ( cutting board if heavy and handy?) Paper towels
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Directions: |
Directions:Place two bunches of chopped dill on sheet of foil and top with salt, sugar, and pepper mixture. Place one filet on top of the above, skin side down. Repeat procedure on top of the filet. Place second sheet of foil on top and seal all four edges into a pouch. Place on half sheet pan. Repeat with second filet. Place both pans in refrigerator one on top of the other with the heavy weight on top of both. This procedure will take six days with the filets turned over after three days. There will be oil leakage so be sure to pour it off when you turn the filets. When the filets are ready, remove the foil and wash the dill and mixture off in cold water patting dry with a paper towel. Serve thinly sliced with your choice of accompaniments on small pumpernickel rounds or squares. |
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Number Of
Servings:Party size |
Preparation
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Preparation
Time:Six days |
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Personal
Notes: Bill always made this to serve at the post-holiday open house he and Marcia held annually in Vineyard Haven. Much loved by Margaret Wolontis and Chris Scott ( who even got a whole filet to take home once!).
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