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Gravlax - aka Maria's Gravad Lax Recipe

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This recipe for Gravlax - aka Maria's Gravad Lax, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




2 Lb fresh salmon, skin on, from middle section of body
2 tsp crushed whole white pepper, or crushed black pepper
4T salt
2-4T sugar
Bunch of dill


1/4 C Dijon mustard
1 tsp dry mustard
2-3T sugar
Pinch of salt
Pinch white or black pepper
2T white wine vinegar
3T chopped dill, or more or less, to your liking
1/3 C neutral oil, e.g. canola, olive or sunflower

Mix all ingredients except oil and dill. Then slowly whisk in the oil, then stir in the chopped dill.

1) Fish should be in two pieces to be able to make a sandwich, skin side out
2) Crush pepper, blend with salt and sugar (more sugar will give a softer texture)
3) Rub filets with 1/2 of salt-sugar mix, then put remainder between pieces of filet with the bunch of dill to form a sandwich, skin out
4) Put in zip lock bag, remove as much air as possible
5) Refrigerate 24 -48 hours, depending on thickness of fish (thicker longer).Turn over a few times a day.
Pour off liquid after 1-2 days, remove dill.
6)Keep in fridge up to 1 week
7) Slice thinly on bias (donít include skin)




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