Ingredients
-
2
-
1/4
-
1/4
-
1
-
1/4
-
-
-
2
-
1
-
2
-
-
1/3
-
1
-
-
Directions
Gravlax (Fresh Salmon Marinated in Dill), This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords You can easily halve the recipe to serve a small gathering, too Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total 12 Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present , Fantastic all time favorite! A true Scandinavian recipe which is present at every celebration in Finland, Sweden, Norway So easy to prepare and such huge success every time , I was a little nervous about making something like this since I had never done so before But I needn’t have worried It came out great! Much fresher than store-bought I loved the sweetness of the mustard sauce with the marinated fish I was lucky to find wild-caught salmon on sale, since it is such a beautiful color
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Steps
|
1
Done
|
For the Sauce, Mix the Mustard, Vinegar and Sugar in a Small Bowl. |
|
2
Done
|
Gradually Whisk in the Oil. |
|
3
Done
|
Stir in the Dill. |
|
4
Done
|
Refrigerate, Tightly Covered, Up to Three Days. |
|
5
Done
|
Whisk Again Before Using. |
|
6
Done
|
Serve Slightly Chilled. |
|
7
Done
|
Run Your Fingers Down the Flesh Side of Each Fillet to Locate the Small Pin Bones and Remove Them With Tweezers or Needle-Nose Pliers. |
|
8
Done
|
Wipe the Flesh With a Damp Paper Towel. |
|
9
Done
|
Combine the Salt, Sugar and Peppercorns in a Small Bowl. |
|
10
Done
|
Rub the Mixture Onto the Flesh Side of Both Fillets. |
|
11
Done
|
Sprinkle the Dill Evenly Over 1 Fillet and Lay the Other Fillet Flesh-Side Down on Top, Placing the Thin End of One Over the Thick End of the Other. |
|
12
Done
|
Place the Salmon in a Large Plastic Bag, Press Out the Air and Seal Tightly. |
|
13
Done
|
Put the Salmon on a Platter and Lay a Cutting Board or Baking Sheet on Top and Weight It Down With Three 1- to 2-Pound Cans of Food. |
|
14
Done
|
Refrigerate 36 to 48 Hours, Turning the Bag of Fillets Over Every 12 Hours. |
|
15
Done
|
Lift Fillets from the Bag and Discard the Bag and Accumulated Liquid. |
