Gravlax
The cured salmon of the north: raw salmon buried in salt, sugar and dill until it firms into silk — sliced thin and served with a sweet mustard-dill sauce.
What it is
The cured salmon of the north: raw salmon buried in salt, sugar and dill until it firms into silk — sliced thin and served with a sweet mustard-dill sauce. Ingredients: salmon fillet (skin on, pin-boned), coarse salt, sugar, crushed white pepper, bunches of dill; sauce: Dijon and sweet mustard, sugar, vinegar, oil, dill. Recipe: 1) Mix the cure; pack it over and under the salmon with dill. 2) Weight and refrigerate 24-48 hours, turning once. 3) Scrape off the cure; do not rinse. 4) Slice on the bias, paper-thin. Serve: on crispbread or rye with hovmästarsås mustard sauce and lemon. Flavor: silky, salty-sweet, fragrant with dill. History: 'grave' salmon (gravad lax) was buried by fishermen to ferment lightly in medieval Scandinavia; today's version is a clean cure, perfected in Swedish delicatessens. See also: Swedish Meatballs, Kanelbullar.
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