Gravlax

* Exported from MasterCook *

GRAVLAX

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Smoked fresh salmon, center
Cut and boned
2 lg Bunches fresh dill
1/4 c Coarse salt
1/4 c Sugar
2 tb Crushed white peppercorns
Lemon wedges and pepper

1. Place half the fish, skin side down, in a deep
glass dish. Spread dill over fish. Sprinkle dry
ingredients over dill. Top with the other half of the
fish, skin side up.

2. Cover with foil and weight with a board and a five
pound weight. Refrigerate for 48-72 hours, turning the
salmon and basting every 12 hours with accumulated
juices.

3. To serve, remove the fish from marinade, scrape
away dill and spices, and pat dry. Slice salmon thinly
on the diagonal and serve on small plates or squares
of black bread. Garnish with lemon wedges and black
pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC



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