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Suggest a better descriptionThis is method of curing fresh fish, in this case salmon, which is very easy to do at home and which is gentler (and therefore often more acceptable to children) than the more usual smoked salmon. The cured dish is not at all salty and makes a simple and fresh starter. Skin and pin-bone the salmon, taking care that all visible bones are removed. Remove and discard any dark flesh under the skin. Wash and dry the fish. Mix together the salt, sugar, pepper and half the dill. Sprinkle half the cure mixture over the fish (patting it into the flesh), put the salmon into a shallow dish (china is good), turn and sprinkle the remainder. Cover the fish tightly with food wrap and keep refrigerated overnight, turning the fish and basting it with the juices at frequent intervals. The next day remove the salmon, rinse it and then pat dry with kitchen paper. Sprinkle the remaining dill over the top side of the dish, patting it in with your hands. To serve slice very thinly with a sharp knife from top to bottom giving small thin slices edged with bright green dill. Some spring onion and creme fraiche goes well with it. Per serving: 1 Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 1 servings | ||
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Calories: 194 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1mg | 0 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 50g | ||
Protein 0g | 0 % | |
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. |
Calories per serving: 194
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