SC - Gravlax and the thingy recipe (a bit OT)

[Shari Burnham]

Ulfr:
could you send to me one of the gavlax recipes in your swedish cookbook
anyways?
Please?  You can send it to me or post to list.

Lady Elisabeth, thoughts of salmon with lots of salt and dill on bagels
floating
through the air- one, one thousand, two, one thousand . . .

Par Leijonhufvud wrote:

> On Mon, 14 Sep 1998, needlwitch at msn.com wrote:
>
> > I shall endever to find my recipe for gravlax (I know it's around here
> > somehere, probably with Elvis and Jimmy Hoffa in the closet ;-) ) IIRC, it
>
> And what, pray tell, are Elvis and Jimmy Hoffa doing in your closet?
>
> > is thin filets of salmon that have layers of salt and dill between them, and
> > are pressed under weights. The salt absorbs the moisture from the salmon and
> > dries it after a fashion, and the dill flavors it. I will post the recipe as
> > soon as I find it.
>
> And if not I'll have to retype one out of one of my Swedish cookbooks.
> But based on what I recall your description sounds about right. Yummy
> stuff, can't see why anyone would put it under the "wierd food" label.
>
> /UlfR
>
> --
> Par Leijonhufvud                                   parlei(at)algonet.se
> http://www.algonet.se/~parlei
> If NT is the answer, you don't understand the question
>
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