LOCATION: Recipes >> Preserving Meats >> Gravlax 09
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Gravlax 09
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Aquavit gravlaks
1 kg (2 lb.) salmon filet with skin
50 g (1.8 oz) sugar
50 g (1.8 oz) salt
1 dl (0.4 c) Aquavit
2 Tsp. finely chopped dill
Drizzle salt, sugar and dill on the salmon (flesh side). Leave it
at room temperature in a small tray/bowl/whatever for two hours.
Pour the Aquavit over it, leave it in the refrigerator for 24 hours.
Turn it with the skin side up, and leave it for 2 more days in the
refrigerator. Scrape the dill off, and slice it thinly.
Green mustard sauce
2 dl (0.8 c) sour cream
1dl (0.4 c) green Dijon mustard
1 tsp. sugar
1 Tsp. Finely chopped basil
Run everything in the food processor for two minutes, add sugar or
salt and pepper to taste, if necessary. Serve with the gravlaks,
and with salad and freshly ground pepper.
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