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LOCATION: Recipes >> Preserving Meats >> Gravlax 01

Print this Recipe    Gravlax 01

Gravad Lax (salmon)

1 kilogram salmon, preferably the middle piece of a 2-3 kg fish
2-3 tsp white pepper corns
1/2 dl salt
almost 1 dl sugar
a lot (2 bunches of) dill

cut the salmon in 2 filets remove the bone but keep the skin. Dry
the pieces with some kitchen paper. Crush the peppercorns and mix
with salt and sugar. Put some of the saltmix in a deep platter
together with some chopped dill. Put one of the salmonpieces skin
down in the platter, add half of the salt mixture and a lot of
dill. Put the other piece on top skinside up ( meatside against
meatside).and put rest of the salt mix and dill on top. Cover the
dish with aluminium or plastic foil and refrigerate for 2 days.
Turn it around some times during this time (when it starts "watering")


Gravlax Sauce

2 to 3 teaspoons mustard
1 teaspoon sugar
1/2 to 1 teaspoon vinegar
1 ml salt
1/2 ml white pepper
3 teaspoons oil
2 to 3 teaspoons finely chopped dill

Mix together.

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