Swedish Gravad Lax
This is really old Swedish specialty using fresh raw salmon pickled with sugar, salt, peppercorns, and fresh dill. After preparation, it will keep in the refrigerator for about 2 weeks.
Ingredients:
3 Lbs middle cut piece of firm fresh king salmon
6 Tbsp. salt
4 Tbsp. brown sugar
3 Tsp. crushed black peppercorns
1 Large bunch fresh dill weed, chopped (dry dill may be substituted)
Mustard Sauce:
3 Tbsp. Dijon mustard
2 Tbsp. brown sugar
1/3 Cup extra virgin olive oil
1 Tbsp. white wine vinegar
3 Tbsp. chopped fresh dill
Dash of Salt
To Serve 8:
Dry salmon with clean
paper towels. Cut fish into two triangle shaped wedges, removing any bones.
Combine salt, sugar, and peppercorns, and rub half the mixture into all sides of the salmon. Sprinkle half of the chopped dill in
bottom of glass or porcelain baking dish just the right size to hold the fish.
Lay the salmon pieces in the dish, thin to thick ends, sprinkle with remaining salt mixture and dill. Cover with plastic wrap and
weight fish down with a plate or other object that will fit. Refrigerate for at least 24 hours, turning once or twice. You can continue to refrigerate coated with this mixture for up to three days.
Brush off
excess coating, and on a fish serving board, cut on the slant into paper-thin slices. Serve with the mustard sauce and light rye pumpernickel style bread or whole grain crackers.
Impress your guests with this elegant appetizer.
Often served with chilled vodka shots or a very dry white wine!
Bon Appetit!
Alexandra Star
Homer, Alaska