SC - Here is Phlip's recipe for Gravlax

[LrdRas at aol.com]

GRAVLAX IV

Source: "Pure & Simple: Delicious Recipes for Additive-free Cooking" by Marian
Burros*

•2 lbs center-cut fresh salmon •1 T sugar •1 T salt •1 1/3 T coarsely ground
black pepper •1 large bunch dill, coarsely cut 

MUSTARD SAUCE:

•2 T Dijon mustard •1 T sugar •2 T vinegar •6 T oil •1 heaping tsp chopped
dill 

HORSERADISH SAUCE:

•3 heaping T prepared white horseradish with liquid thoroughly squeezed out •1
T powdered sugar •1/2 tsp dry mustard •2 T white wine vinegar •Salt and pepper
to taste •1 cup heavy cream, whipped 

1. Split fish into 2 halves. Remove all the bones and wash and wipe the skin.
2. Combine the sugar, salt and pepper and sprinkle over halves of flesh.
3. Sprinkle on the dill.
4. Place the two salmon halves flesh side together.
5. Place in an enamel or glass container and cover tightly. Place a brick or
other heavy weight on top of salmon.
6. Refrigerate for 3-4 days, turning salmon occasionally.
7. Remove the dill and scrape off seasonings.
8. Slice salmon thinly and garnish with fresh dill and lemon and serve with
sauce.

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.

HORSERADISH SAUCE: Mix horseradish with sugar, mustard, vinegar, salt and
pepper. Gradually add to whipped cream. Chill sauce for several hours before
serving.

*NOTE: The author's source was the wife of the Swedish Ambassador, Ulla
Wachtmeister

From: Suzan D Herskowitz (sooz3 at juno.com)

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