Scandia's Gravad Lox
Category: Seafood
Ingredients:
- 1 (2-pound) piece salmon
- 3 tbs salt
- 3 tbs sugar
- 1 tbs crushed peppercorns
- 1/2 bunch dill
Mustard-Dill Sauce Ingredients:
- 1/4 cup Dijon mustard
- 3 tbs sugar
- 2 tbs vinegar
- 1 tsp dry mustard
- 1/3 cup oil
- 3 tbs chopped oil
Directions:
- Thaw salmon if frozen.
- Cut salmon in halves lengthwise. Remove bones.
- Combine salt, sugar, and peppercorns.
- Rub half spice mixture of 1 salmon half and place fish, skin side down, in baking dish.
- Spread dill over.
- Rub other half of salmon with remaining spice mixture and place, skin side up, on first salmon half.
- Cover with foil.
- Place plate on top of fish and weight on top of plate.
- Refrigerate 48 hours.
- Turn fish over every 12 hours, separating fillets slightly to baste with pan liquid.
- When ready to serve, scrape away dill and seasonings.
- Place fillets, skin side down, on cutting board.
- Cut salmon diagonally in thin slices away from skin.
- Serve cold with Mustard—Dill sauce.
Makes 24 appetizer servings.
Mustard-Dill Sauce Directions:
- Combine mustard, sugar, vinegar, and dry mustard.
- Slowly beat in oil until thick.
- Stir in dill. Chill.
Makes 3/4 cup.
Tags: chopped oil, dijon mustard, dill, dry mustard, oil, peppercorns, salmon, salt, sugar, vinegar
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