SC - Gravlax 3

Mon Sep 14 16:54:24 PDT 1998

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Phlip

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.
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<!060123.htm Created on 06-26-1997>
<HEAD><TITLE>Gravlax IV</TITLE><base target=3D"home">
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<H2 ALIGN=3DCENTER>GRAVLAX IV</H2>
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Source: "Pure & Simple: Delicious Recipes for Additive-free Cooking" =
by Marian Burros*
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<UL>
<LI>2 lbs center-cut fresh salmon
<LI>1 T sugar
<LI>1 T salt
<LI>1 1/3 T coarsely ground black pepper
<LI>1 large bunch dill, coarsely cut
</UL>
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MUSTARD SAUCE:
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<UL>
<LI>2 T Dijon mustard
<LI>1 T sugar
<LI>2 T vinegar
<LI>6 T oil
<LI>1 heaping tsp chopped dill
</UL>
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HORSERADISH SAUCE:
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<UL>
<LI>3 heaping T prepared white horseradish with liquid thoroughly =
squeezed out
<LI>1 T powdered sugar
<LI>1/2 tsp dry mustard
<LI>2 T white wine vinegar
<LI>Salt and pepper to taste
<LI>1 cup heavy cream, whipped
</UL>
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1. Split fish into 2 halves. Remove all the bones and wash and wipe =
the
skin.
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2. Combine the sugar, salt and pepper and sprinkle over halves of =
flesh.
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3. Sprinkle on the dill.
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4. Place the two salmon halves flesh side together.
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5. Place in an enamel or glass container and cover tightly. Place a
brick or other heavy weight on top of salmon.
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6. Refrigerate for 3-4 days, turning salmon occasionally.
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7. Remove the dill and scrape off seasonings.
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8. Slice salmon thinly and garnish with fresh dill and lemon and =
serve
with sauce.
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MUSTARD SAUCE: Mix mustard with sugar and vinegar; add oil slowly, =
beating as you add.
Stir in chopped dill and serve with Gravlax. Swedish mustard will make a
much sweeter sauce.
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HORSERADISH SAUCE: Mix horseradish with sugar, mustard, vinegar, salt =
and pepper.
Gradually
add to whipped cream. Chill sauce for several hours before serving.
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*NOTE: The author's source was the wife of the Swedish Ambassador,
Ulla Wachtmeister
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From: <A HREF=3D"mailto:sooz3 at juno.com">Suzan D Herskowitz =
(sooz3 at juno.com)</A>
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<HR>
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