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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
EricssonSlater

Category:
Category:

Ingredients:  
Ingredients:  
SALMON:

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

SENAP SAUCE (MUSTARD SAUCE):

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.

Directions:
Directions:
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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