Ingredients
- 2 filets of salmon boneless [skin on] 1 1/2 lbs to 2 lbs
- 1/4 cup salt
- 1/4 cup sugar
- 2Tbsps fresh cut dill
- Coarse ground pepper
Directions
Mix all the dry ingredients. Put 1/4 of the mixture in the bottom of a pan. Put one filet on top, skin side down. Put 1/4 of the mixture on each side of the filets and place one on top of the other, meat side touching. The rest of the mixture goes on top of the reconstituted fish. Put a weight[ about 2 lbs] on the fish. Store in fridge for about 24 hours. Turn the filets and store for another 12 hours. Your fish is ready to slice. Start at the thick end an make very thin slices [like smoked salmon] Cut against the skin on a slant, if you cut it well, even your cat will not want the leftover. Gravlax Sauce: 2 Tbsps. prepared mustard, 2 Tbsps. white sugar, 2 Tbsps. vinegar, 1/2 cup oil, salt-pepper, 6 Tbsps. fresh-cut dill. Mix sugar, mustard then add the other ingredients.. Whip with a wisk, but not too hard. Chill to get the right consistency.
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Submitted 6/13/05.
Source: Lars Jonsson
Submitted By: Louise
lebon@icanect.net
Gravlax