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LOCATION: Recipes >> Preserving Meats >> Gravlax 02

Print this Recipe    Gravlax 02

Gravlax
(Gravad laks)

1 piece (3 - 4 pounds) salmon; cleaned, scaled and all bones removed.
salt
Sugar
MSG
dried fennel
dried crushed Juniper berries (optional)
fresh dill (finely chopped)

Place the salmon on a moist cloth, skin side down. Sprinkle lightly
with salt, sugar, juniper berries and MSG. Sprinkle with a heavy
layer of fennel (should almost cover completely), and finish off
by covering completely with dill. Depending on which specific type
of fennel that you used, the fish might look quite dry, if it does
simply sprinkle it lightly with water. Wrap the fish in a moist
cloth (and a plastic bag) and refrigerate for close to a week before
carving.

Carving should be done by placing the fish skin side down on a
carving board and slice it thin on the diagonal, detatching each
slice from the skin.

Serve on bread with mustard dressing (see below).


Mustard Dressing

1/2 cup Dijon mustard
1/2 cup Creme fraiche 38% (see note)
1/2 cup Brown sugar
1/2 cup chopped fresh dill

If your Gravlax came out more or less sweet than you wanted, you
can adjust for it by using more or less sugar/mustard in the
dressing.

Mix all ingredients, if the dressing seems too heavy then adjust
with a little oil or water.

Note: Creme fraiche could be made by combining equal amounts of
heavy cream and sour cream. Whisk until it starts to get thick and
leave at room temperature for two hours before refrigerating.

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