Ingredients
-
1
-
60
-
70
-
3
-
1
-
-
50
-
5
-
5
-
-
90
-
-
-
-
Directions
Norwegian Salmon – Grav Lax, This is a no cook recipe that takes requires preparation a few days before the time It is ah-mah-zing though and no one’s ever not liked it when I’ve made it , This is a no cook recipe that takes requires preparation a few days before the time It is ah-mah-zing though and no one’s ever not liked it when I’ve made it
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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 Formsuntil the End of 72 Hours. ( a Lot of Liquid Will Form). |
|
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 Teaspoon at a Time, 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. |
