[Sca-cooks] gravlax

Stefan li Rous StefanliRous at austin.rr.com
Fri Nov 21 00:47:01 PST 2008

Freda asked:
<<< I just bought a side of salmon to make gravlax- would love a period
reference/ recipe. >>>

Feeding "gravlax" into the search engine in the Florilegium I get  
several hits, but only this one recipe in the picled-meats-msg file,  
and I don't know if it is based on a period recipe or not.

Date: Sun, 4 Jul 1999 14:41:03 EDT
From: Weaver8002 at aol.com
Subject: Re: SC - salmon recipe?

 >>I can suggest the most common recipe to prepare "gravad lax", a  
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. ValdÈs>>

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  

Margherita the Weaver


2 salmon filets ñ 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  
baking dish or loaf pan.  Spread the dill over the filet.  Combine  
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  
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.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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