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Catch Your Own Salmon At Funny Moose Lodge
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
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