I love everything about this dish from the artistry of the preparation to consuming the prepared salmon.......
Gravad Lax (Scandanavian ) literally means grave salmon referring to the underground chambers where it is prepared , in our case marinated .
Mix together 4 tablespoons of Demerara sugar , 3 tablespoons of course sea salt , 1 tablespoon of vegetable oil , a good handful of freshly ground black pepper , and 3 tablespoons of fresh dill (chopped.)
Put two fillets skin side down on the board , spread them with the mixture , then sandwich the fillets together skin side out
Wrap the fish in double foil.
Lie the parcel in a dish and place canned weights on top
put the dish in the fridge for a minimum of 48 hours or as long as 5 days turning the wrapped fish daily and keeping it under weights.
We will eat our salmon after 3 days., served with a mustard dill sauce.
More on that in 3 days time...to be cont...
Gravad Lax (Scandanavian ) literally means grave salmon referring to the underground chambers where it is prepared , in our case marinated .
Mix together 4 tablespoons of Demerara sugar , 3 tablespoons of course sea salt , 1 tablespoon of vegetable oil , a good handful of freshly ground black pepper , and 3 tablespoons of fresh dill (chopped.)
Put two fillets skin side down on the board , spread them with the mixture , then sandwich the fillets together skin side out
Wrap the fish in double foil.
Lie the parcel in a dish and place canned weights on top
put the dish in the fridge for a minimum of 48 hours or as long as 5 days turning the wrapped fish daily and keeping it under weights.
We will eat our salmon after 3 days., served with a mustard dill sauce.
More on that in 3 days time...to be cont...
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