SC - salmon recipe?
Weaver8002 at aol.com
Weaver8002 at aol.com
Sun Jul 4 11:41:03 PDT 1999
>>I can suggest the most common recipe to prepare "gravad lax", a Swedish
speciality. Cut the salmon in thin pieces and leave overnight in a
marinade composed of sugar, dill, blackpepper and salt. Easy, wonderful
tasty and not salty at all!
Ana L. Valdés>>
The recipe I've been using for the last 2 years takes a little longer. I've
had great success with it, even took it to Pennsic last year, where it went
over very well. It freezes very nicely although it never gets very hard.
Margherita the Weaver
GRAVLAX
2 salmon filets about 1 lb. Each bunch fresh dill
1/4 cup kosher salt 1/4 cup brown
sugar
2 T cracked peppercorns
Place one filet skin-side down in a deep glass, enamel or stainless steel
baking dish or loaf pan. Spread the dill over the filet. Combine sugar,
salt & pepper and spread over the dill. Place the second filet skin side up
on top. Cover with plastic wrap & aluminum foil. Cover with weights (Canned
goods work well.) Refrigerate for 3 days, turning and basting with
accumulated juices every 12 hours. Scrape off the dill mixture. Slice each
half, skin-side down, very thin. Serve with black bread, spring onions and
honey mustard.
P.S. You'll never guess where I found the recipe.
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list