New recipes
Home / Appetizers / Gravlax



Recipe (click to expand)

3 lb Smoked fresh salmon, center

Cut and boned 2 lg Bunches fresh dill

1/4 c Coarse salt

1/4 c Sugar

2 tb 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. Source: The Silver Palate Restaurant, NYC

gravlax | TasteSpottingGravlax - Recipe File - Cooking For EngineersGravlax Recipe | pizzabagel cooksHomemade Gravlax with a dill mustard dressing « The Taste RevelationHomemade Gravlax | Mark's Daily AppleHomemade Gravlax with a dill mustard dressing « The Taste Revelationgravlax | Home with The Lost Italian1.jpgRecipe] Gravlax Part III & Last | A Table


Check Also

Yogurt Dip

RecipeRecipe (click to expand)8 oz Plain Yogurt 1/2 c Shredded cucumber, drained 1/3 ts Dill ...

Vegetable Terrine

RecipeRecipe (click to expand)——————————VEGETABLE LAYERS—————————— 1 3/4 oz Dry shitake mushrooms 7 lg Cabbage leaves ...