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Print this Recipe    Gravlax 06

Gravad Lax (Marinated Salmon)
Serves: 16

2 tablespoons salt
2 tablespoons sugar
1 tablespoon cracked pepper
1 1/2 teaspoons dill weed dried weed, crushed
3/4 teaspoon dill seed
1 salmon salmon fillet

In a small bowl, mix salt, sugar, pepper, dill weed and seeds.
Sprinkle about 2 tablespoons of the mixture over the bottom of a
shallow glass baking dish. Place salmon, skin-side down, in the
dish. Sprinkle with remaining salt mixture. Cover with plastic wrap
and place a weight on the fish. Refrigerate for 48 hours, spooning
the marinade over the fish each morning and night. To serve, remove
salmon from marinade, scrape away marinade and pat fish dry with
paper towels. Place skin-side down on a cutting board. With a
sharp knife, shave the salmon. Serve on toast rounds or crackers
with mustard sauce.

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