Scandias Gravad Lox

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1/4 c Dijon mustard
3 tb Chopped oil
1/3 c Vegetable oil
1 (2-pound) piece salmon
1 tb Crushed peppercorns
3 tb Sugar
1 ts Dry mustard
3 tb Sugar
1/2 bn Dill
3 tb Salt
2 tb Vinegar

Original recipe makes 24 Servings



From: David Schulenburg (COLLECTION) Date: 15 Oct 93 16:53:43 GMT Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove bones. ombine salt, sugar, and peppercorns. Rub half spice mixture of 1 salmon half and place fish, skin side down, in baking dish. Spread dill over. Rub other half of salmon with remaining spice mixture and place, skin side up, on first salmon half. Cover with foil. Place plate on top of fish and weight on top of plate. Refrigerate 48 hours. Turn fish over every 12 hours, separating fillets slightly to baste with pan liquid. When ready to serve, scrape away dill and seasonings. Place fillets, skin side down, on cutting board. Cut salmon diagonally in thin slices away from skin. Serve cold with Mustard--Dill sauce. Makes 24 appetizer servings. Mustard-Dill Sauce: Combine mustard, sugar, vinegar, and dry mustard. Slowly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup. REC.FOOD.RECIPES ARCHIVES /FISH From archives. Downloaded from G Internet, G Internet.

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