Ingredients
-
2
-
1/4
-
1/3
-
1/2
-
1
-
-
3
-
1
-
1
-
1
-
-
6
-
-
-
Directions
Gravlax (marinated salmon), This is the traditional Swedish gravlax recipe Nowadays lots of varieties have evolved, but this is the original It is traditionally served with the mustard sauce (‘Gravlaxsas’) and lemon I recommend a German or Californian dry or semi-dry white wine to this Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available , This was really really really good even my husband, who doesn’t really like salmon too much said I can prepare it this way in future I only marinaded it for 36 hours, but even so, it was phenomenally good Thank you for the recipe!, Turned out perfect!Thanks Linda
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Steps
|
1
Done
|
For the Salmon, Remove All Bones With a Pair of Tweezers, but Leave the Skin On. |
|
2
Done
|
Rinse. |
|
3
Done
|
Mash the Dill Stems in a Mortar With a Little of the Salt. |
|
4
Done
|
Mix With the Rest of the Salt, the Sugar and Pepper. |
|
5
Done
|
Save the Dill Leaves For the Sauce. |
|
6
Done
|
Cover the Flesh Side of the Fillets With the Mixture, and Place the Fillets Flesh-to-Flesh in a Tray Made of Glass or Stainless Steel. |
|
7
Done
|
Cover With Plastic Foil and Put a Heavy Weight on Top (e. G. the Mortar or a Brick). |
|
8
Done
|
Keep Refrigerated For 72 Hours, Turning the Fillets Every 12 Hours. |
|
9
Done
|
Do not Discard the Liquid That Forms. |
|
10
Done
|
Scrape Off the Spices and Discard the Liquid. |
|
11
Done
|
the Salmon Will Keep Refrigerated For About a Week. |
|
12
Done
|
For the Sauce, Mix Mustard, Sugar and Vinegar. |
|
13
Done
|
Add the Oil a Little at the Time (as For Mayonnaise), Constantly Stirring. |
|
14
Done
|
Just Before Serving, Add Lots of Dill and Salt and Pepper to Taste. |
|
15
Done
|
Slice the Salmon With a Sharp, Flexible Knife in Big, Thin Slices Parallell to the Skin. |
