Swedish Gravad Lax Recipe Gravad lax, in the older days was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. But now a jewel in the menus of high end restaurants is a beautiful creation of curing meat with salt and dill. The subtle feel of salmon and the curing of salt make it a fantastic appetizer for a European meal. Ingredients Whole sides of salmon 2, deboned, skin on Kosher salt 1/4 cup Sugar 1/4 Cup (16 tbs) White peppercorns - 2 tablespoons, crushed Dill 2 Bunch (100gm) Directions MAKING 1. Lay a piece of plastic wrap in a glass dish large enough to hold the salmon sides. Lay one side, skin side down, on the plastic wrap. 2. In a bowl, mix the salt, sugar and crushed peppercorns and spread half this cure mix over the surface of the fillet. Lay the whole bunches of dill over the salt. 3. Spread the rest of the cure mix over the dill and lay the second side of salmon, skin side up, over the first. 4. Pull the plastic wrap up to cover the fillets. Place another dish or some plates on top of the salmon and weigh it down using canned food or other heavy items. FINALIZING 5. Place the dish in the refrigerator for 48-72 hours. Once or twice days remove the dish, unwrap the salmon and baste it with the juices that accumulate. Then flip the fish over and return the dish to the refrigerator. 6. Take the fillets from their wrapping, remove the dill and scrape off any excess cure mix. SERVING 7.Slice thinly and serve individually or on toast or crackers. ifood.tv/ CLICK the comments icon below to view the RECIPE VIDEO VIEW all our colorful & vivid featured posts for today...visit us at https://facebook/OurHomepage.travelandlifestyle LIKE and SHARE your favorite posts and INVITE your friends Photo: ifood.tv/
Posted on: Tue, 18 Mar 2014 14:14:00 +0000
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