Ingredients
-
2
-
2/3
-
1/3
-
15
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Gravlax (Swedish Sugar and Salt Cured Salmon), , I can’t believe I made my own lax! Too cool! Mine was slightly over cooked and a tad too salty after 3 days Next time I will only let it marinate for 2 days I served it up with some bagels, cream cheese with fresh dill, onions, tomatoes and capers Hubby was in heaven
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Steps
|
1
Done
|
Remove Any Small Bones from the Fillets With a Pair of Tweezers or Needle-Nosed Pliers. |
|
2
Done
|
Mix the Sugar, Salt and Pepper in a Bowl. |
|
3
Done
|
Cover the Bottom of a Baking Dish With 1/3 the Dill and Rub Half of the Sugar-Salt Mixture Into the First Fillet, on Both Sides, and Lay It Skin Side Down on Top of the Dill. |
|
4
Done
|
Cover With 1/3 of Dill. |
|
5
Done
|
Prepare the Other Salmon Fillet in the Same Way, and Cover With the Remaining Fillet, Skin Side Up, With the Remaining Dill on Top. |
|
6
Done
|
Cover in Plastic Wrap, Place a Cutting Board With Some Heavy Weights on Top and Marinate in the Refrigerator For 24 Hours. |
|
7
Done
|
Remove from Plastic Wrap and Discard Accumulated Juices. |
|
8
Done
|
Rewrap and Refrigerate Another 24- 48 Hours. |
|
9
Done
|
Scrape Off the Marinade and Slice Paper Thin. |
|
10
Done
|
Serve With Mustard Dill Sauce (recipe #68168). |
