Recipe 4 All: Gravlax Recipe — Every recipe in the World on this site.

Recipe 4 All: Gravlax Recipe


Yield: 10 servings
3lb Smoked fresh salmon, center
  Cut and boned
2lg Bunches fresh dill
¼cups Coarse salt
¼cups Sugar
2tablespoon 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.

Your Gravlax is ready. Good luck!

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