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Gravlax (gravad lachs)
| Ingredients 2 filets of salmon (with the skin) 6 spoons of sugar 4 spoons of course sea salt 20 white pepper balls, crushed (of 1 spoon of freshly grounded pepper) dill weed Mustard/honey sauce: 3 spoons of course mustard 2 glasses of dry white wine 3 spoons of honey salt freshly grounded pepper 1 dl of oil |
Preparation Take the grates out of the filets. Mix the salt, sugar and pepper and rub it into the fish. Place the dill weed between the filets, put on a large plate, cover with plastic and marinate for 2 to 3 days at 10°C. Serving: throw away the herbs, cut the
salmon into nice slices and serve with mustard/honey sauce. Garnish with
lemon and dill weed. |