Tuesday, 28 January 2014

GRAVAD LAX (2 ) IT`S TIME TO ENJOY

The gravad lax has marinated for 3 days and the salmon  parcel turned  once a day.
I am serving the sliced gravad lax  with a mustard dill sauce  ..
 Whisk.......... 3 tbs of Dijon mustard
2 tbs of caster sugar
1 tbs white wine vinegar
1. egg yolk
............all together in a bowl ........
Incorporate 150ml of sunflower oil
Season with a little salt and  white  pepper ...
It will be the consistency of mayonnaise ...
Stir in 2 tbs of chopped  fresh dill.....
Place the gravad lax on a sparse bed of mixed green leaf  along side a smear of mustard dill sauce.


No comments:

Post a Comment