Gravlax II (Marinated Salmon) (D/P) 
Source: "Pure & Simple: Delicious Recipes for Additive-free Cooking," by Marian Burros 
Serves: 8 or more

Gravlax:
2 lbs. center-cut fresh salmon
1 tbsp. sugar
1 tbsp. salt
1 1/3 tbsp. coarsely ground black pepper
1 large bunch dill, coarsely cut

Mustard Sauce:
2 tbsp. Dijon mustard
1 tbsp. sugar
2 tbsp. vinegar
6 tbsp. oil
1 heaping tsp. chopped dill 

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


Make Gravlax:
Split fish into 2 halves. Remove all the bones and wash and wipe the skin. 

Combine the sugar, salt and pepper and sprinkle over halves of flesh. 

Sprinkle on the dill. 

Place the two salmon halves flesh side together. 

Place in an enamel or glass container and cover tightly. Place a brick or other heavy weight on top of salmon. 

Refrigerate for 3-4 days, turning salmon occasionally. 

Remove the dill and scrape off seasonings. 

Slice salmon thinly and garnish with fresh dill and lemon and serve with sauces. 

Make 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. 

Make Horseradish Sauce:
Mix horseradish with sugar, mustard, vinegar, salt and pepper. gradually add to whipped cream. Chill sauce for several hours before serving. 

Posted by honeyman 

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Gravlax I (P, TNT) 
Source: Unknown 
Serves: varies

2 salmon fillets, 3 to 3-1/2 pounds total, scaled and boned 
1 bunch fresh dill, about 2 cups total 
1/3 cup kosher salt 
1 tablespoon sugar 
2 tablespoons crushed black peppercorns 
1 cup onions thinly, sliced 
1 tablespoon whole juniper berries 
1 tablespoon fresh lemon juice 


Place one of the fillets skin side down in a non-reactive container. Wash the dill and chop coarsely then spread it over the salmon fillet. 

In a bowl combine the remaining ingredients for the Gravlax and mix well, sprinkle the remaining ingredients over the dill. 

Place the remaining salmon fillet skin side up on top of the first salmon fillet. Cover with a double layer of plastic wrap. Cover with weights such as a clean unfinished board topped with a brick or cans of food. Refrigerate. Every 12 hours, turn the salmon over and baste with the accumulated juices, be sure to baste between the fillets too. 

Continue to refrigerate and baste for three days. When ready to serve, scrape off the dill and seasonings. Put the separated halves on a cutting board, skin side down. Slice the salmon very thin to serve. 

Poster's Notes: I tried this recipe and it came out great! I didn't use the juniper berries. 


Posted by Arnold Goldstein 




