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Name: Gravad Lax (Salmon)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 -(up to); 100 ml Sugar; almost; 3 ts Mustard; 1/2 ml White pepper; 2 -(up to); 3 ts Vegetable oil; 1 ts Sugar; 1 ml Salt; 3 ts White pepper corns; 1/2 -(up to); 2 bn Dill; 2 -(up to); 3 ts Finely chopped dill; 1 kg Salmon; preferably the; 200 ml Salt; 1 ts Vinegar

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INGREDIENTS

2 -(up to)
100 ml Sugar; almost
3 ts Mustard
1/2 ml White pepper
2 -(up to)
3 ts Vegetable oil
1 ts Sugar
1 ml Salt
3 ts White pepper corns
1/2 -(up to)
CLASSIC GRAVLAX SAUCE
2 bn Dill
2 -(up to)
3 ts Finely chopped dill
1 kg Salmon; preferably the
200 ml Salt
1 ts Vinegar

Servings

INSTRUCTIONS

From: etxhafg@aom.ericsson.se (Helena Forsberg Ekstr|m TM/SA 83161 2256 ) Date: 19 May 1995 03:28:36 -0600 cut the salmon in 2 filets remove the bone but keep the skin. Dry the pieces with some kitchen paper. Crush the peppercorns and mix with salt and sugar. Put some of the saltmix in a deep platter together with some chopped dill. Put one of the salmonpieces skin down in the platter, add half of the salt mixture and a lot of dill. Put the other piece on top skinside up ( meatside against meatside).and put rest of the salt mix and dill on top. Cover the dish with aluminium or plastic foil and refrigerate for 2 days. Turn it around some times during this time (when it starts "watering") Classic gravlax sauce: Just mix it all together. [My Tablespoon (Tsp) is 15 ml and my teaspoon (tsp) is 5 ml in case that varies in different contries] REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Gravad Lax (Salmon)

2 -(up to)
100 ml Sugar; almost
3 ts Mustard
1/2 ml White pepper
2 -(up to)
3 ts Vegetable oil
1 ts Sugar
1 ml Salt
3 ts White pepper corns
1/2 -(up to)
 CLASSIC GRAVLAX SAUCE
2 bn Dill
2 -(up to)
3 ts Finely chopped dill
1 kg Salmon; preferably the
200 ml Salt
1 ts Vinegar

From: etxhafg@aom.ericsson.se (Helena Forsberg Ekstr|m TM/SA 83161 2256 )    Date: 19 May 1995 03:28:36 -0600  cut the salmon in 2 filets remove the bone but keep the skin. Dry the  pieces with some kitchen paper. Crush the peppercorns and mix with salt and  sugar. Put some of the saltmix in a deep platter together with some chopped  dill. Put one of the salmonpieces skin down in the platter, add half of the  salt mixture and a lot of dill. Put the other piece on top skinside up (  meatside against meatside).and put rest of the salt mix and dill on top.  Cover the dish with aluminium or plastic foil and refrigerate for 2 days.  Turn it around some times during this time (when it starts "watering")    Classic gravlax sauce: Just mix it all together.    [My Tablespoon (Tsp) is 15 ml and my teaspoon (tsp) is 5 ml in case that  varies in different contries]    REC.FOOD.RECIPES ARCHIVES    /FISH    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 8 Servings

Calories: 103
Calories from Fat: 22 (21%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 35.3mg		1 %
Potassium 396.7mg		10 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 14.2g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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