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Gravlax and Mustard Sauce

5-6 pound side of boneless filet of salmon, skin left on
2 red onions, sliced wafer thin
bunch fresh dill, leaves pulled off the stem, chopped
1/4 cup salt
1/2 cup sugar
1/4 cup green peppercorns, coarsely chopped
1 tablespoon juniper berries, lightly crushed
juice of 2 lemons mixed with 1 teaspoon vanilla

1/2 cup dark prepared mustard
2 teaspoons dry mustard
1/3 cup sugar
1/4 cup white cider vinegar
/ 2/3 cup vegetable oil
1/3 cup chopped fresh dill

With tweezers or pliers, pull out the intermuscular bones of salmon.
In a non-reactive dish (glass, porcelain, enamel or stainless)
large enough to accommodate the salmon without crowding, scatter
half of the sliced onions and sprinkle half of the dill on the
onions. In a small mixing bowl combine the salt, sugar, peppercorns
and juniper berries and mix them well. Rub half of this mixture
into the flesh side of the salmon and spoon rub half the juice and
vanilla on the flesh; set the salmon, flesh side down on the dill
and onions. Rub remaining salt mixture into skin side of salmon
and remaining lemon juice mixture over that. Lay remaining dill on
salmon, then cover with last of onion slices. Cover with plastic
wrap, then weigh the salmon down with bricks, small iron skillets
or canned goods. Cover the dish and weights with aluminum and
refrigerate for 2 to 3 days. During the marination time, spoon the
juices the salmon give off and marinade back over the salmon.
After 2 to 3 days, or when ready to serve, remove salmon from the
marinade and scrape off dill and onions from skin side, but leave
it on for garnish from flesh side. Slice salmon as thinly as possible
on diagonal toward tail and serve with mustard sauce. Or set slices
of salmon with a dab of mustard sauce on black bread for hors
d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until
pasty. With a wire whisk, slowly beat in oil until it forms a thick
mayonnaise like mixture. Stir in chopped dill.

Yield: 10 to 20 servings, depending on how you use

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1 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Best lox ever, December 28, 2004 - 05:25 PM
Reviewer: John from Delmar, NY USA
The vanilla gives this a truly amazing taste. It's easy, and much cheaper that store bought lox in tiny packages. If you are slightly adventerous, try it!

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