TO MAKE THE GRAVAD LAX: Ask the fish dealer to cut the salmon in half, remove the backbone and small bones, and leave the skin on. In a glass or enamel rectangular dish, set half of the salmon, skin side down. Place the dill over the fish. In a small mixing bowl combine the salt, sugar and pepper, then sprinkle this mixture evenly over the dill. Set the other salmon half, skin side up, over the dill. Cover the fish with plastic wrap and on it, place a baking sheet which is larger than the dish which contains the fish. Set weights, such as heavy cans, on the baking sheet and refrigerate the salmon for up to 3 days, turning the fish over every 12 hours and basting it with the liquid which accumulates in the bottom of the dish. After basting replace the weights each time. TO FINISH AND SERVE: Remove the salmon from the marinade and discard the dill and seasonings. Pat the fish dry and set it skin side down on a cutting board. Cut wafer thin slices on the diagonal and away from the skin. Serve with a mustard sauce. TO MAKE THE MUSTARD SAUCE: In a medium bowl, combine all of the ingredients and blend thoroughly. Cover the sauce and place in the refrigerator for at least 2 hours before serving. Before serving, beat with a whisk or fork. Per serving: 1387 Calories (kcal); 110g Total Fat; (69% calories from fat); 2g Protein; 107g Carbohydrate; 0mg Cholesterol; 24108mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 7 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1894g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 276 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 14845mg||512 %|
|Potassium 310mg||8 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 82.6g|
|Protein 5.1g||7 %|
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Calories per serving: 635
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