rosin (07/20/82)
This recipe is a variation on one we found in Mad og Gaester, a Danish food
and entertainment magazine, when we lived there from 1972-1974. We have
served gravad lax as part of an hors d'ouevre table, with scrambled
eggs at a brunch, and as a main course (for very special friends!).
Gravad Lax - Pickled Salmon
4lb. section of salmon
3 tbsp. salt
1tsp. white pepper corns, crushed
3 tbsp. sugar
3 bunches fresh dill
2 tbsp. cognac
Carefully cut the fish along the backbone into two pieces and remove
all bones. Make a mixture of the salt, pepper, and sugar.
Rub the mixture on the flesh side of the two pieces of salmon.
Spread one bunch dill in the bottom of a flat glass or enamel dish.
Lay one piece of salmon, skin side down, on the dill.
Spread another bunch of dill over the flesh of the salmon in the dish,
and spinkle with the cognac. Lay the second piece of fish, flesh side down,
on top of the dill so that the thick part of one piece of fish meets the thinner
part of the other. Spread the last bunch of dill over the top piece of fish.
Lay a board on top of the fish and weigh it down with some canned goods.
Place in the refrigerator for about 24-48 hours.
Scrape off most of the seasonings, slice very thin, and serve on rye bread with
sweet mustard sauce (see below).
Sauce for Gravad Lax
3 tbsp. salad oil
3 tbsp. wine vinegar
(1 tsp. salt - which we choose to omit)
1 pinch white pepper
3 tbsp. French mustard (we use Guildens)
3 tbsp. fresh chopped dill
brown sugar and chutney juice to taste
Mix oil and vinegar together and add other ingredients, except dill, to taste.
The sauce can be quite sweet. Finally add fine chopped dill.
(For the purist, I append the original Danish for the sauce only.
Oile og eddike roeres sammen og smages til med peber, sennep og sukker eller
eventuelt lidt af det flydende fra chutney. Saucen maa gerne vaere ret soed.
Kom til sidst rigelig hakket didl saucen.)rosin (07/20/82)
The last line in the recipe wasn't my bad Danish, it was a typo. Undskyld - <<Kom til sidst rigelig hakket dild i saucen.>> Bob Rosin, BTL Lincroft, NJ