Gravad Lax

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Gravad Lax Ingredients

2 lb Filleted salmon; (in two	2 tb Dijon mustard
; equal size)	1 tb Caster sugar
3 oz Coarse sea salt	1/4 pt Sunflower oil
2 1/2 oz Sugar	1 tb White wine vinegar
2 tb Crushed white peppercorns	3 tb Chopped fresh dill
1 lg Bunc dill	Salt and pepper
MUSTARD SAUCE

Instructions for Gravad Lax

Place piece of salmon on a dish skin side down. Sprinkle sea salt, sugar and crushed white peppercorns onto salmon. Cover with the dill. Place other piece of salmon, skin side up, on top of first piece sandwiching the dill and salt mixture. Cover with cling film. Place a heavy weight - such as a wooden board o top and leave in the fridge for 24-36 hours turning every 12 hours. Mustard Sauce: Mix the mustard and sugar. Whisk in the oil slowly. Stir in the rest of the ingredients. To serve: Scrape salt, dill etc. off salmon. Slice very thinly and serve with brown bread or small pancakes topped with mustard sauce. Alternatively it can be sliced thickly and served with kot boiled potatoes and salad. Converted by MC_Buster. NOTES : This is a very traditional Scandinavian fish dish - the fish is cured rather than cooked. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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