Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 lb Fresh salmon fillet, center cut, cleaned & scaled
- 1 lrg Bunch Dill, fresh, whole
- 1/4 c. Kosher salt (coarse, or possibly regular is necessary)
- 1/4 c. Sugar
- 2 Tbsp. White peppercorns (or possibly black) crushed
Direcciones
- Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or possibly ask your fish dealer to do it for you. Leave the skin on.
- Place half of the fish, skin side down, in a deep glass, enamel or possibly stainless steel baking dish or possibly casserole. Wash and then shake dry the bunch of dill and place it on the fish. (If the dill is of the hothouse variety and not very pungent, chop the herb coarsely to release it's flavor and sprinkle it over the fish instead.) In a separate bowl, combine the salt, sugar and crushed peppercorns. Sprinkle this mix proportionately over the dill. Top with the other half of the fish, skin side up.
- Cover with foil and set a heavy plate or possibly platter on top of it, slightly larger than the salmon. Weigh it down with cans or possibly jars and chill for at least 3 days, up to 7 days. Turn the fish over every 12 hrs or possibly so, basting with the liquid marinade which accumulates, separating the halves a little to baste the salmon inside. Replace the platter and weights each time.
- When the gravlax is finished, remove the fish from it's marinade you can scrape away the dill and seasonings and pat dry with paper towels, or possibly leave the dill and seasonings in place. Place the separated halves skin side down on a carving board and slice the salmon thinly on the diagonal, detaching each slice from the skin.
- Gravlax is served as part of a smorgasbord or possibly as an appetizer and is usually accompanied by a mustard-dill sauce (see recipe). When gravlax is presented as a main course, it is garnished with lemon wedges as well as the mustard-dill sauce and served with toast and perhaps a cucumber salad.
- .\\ichele's Notes: This is one of the easiest recipes to make. Long as you start it in advance it's basically a no-brainer. Just remember to turn and baste every 12 hrs. And slice thin. Mmmmmmm, its great!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 8 servings | |
| Calories 382 | |
| Calories from Fat 206 | 54% |
| Total Fat 22.88g | 29% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 3638mg | 152% |
| Potassium 639mg | 18% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.25g | 4% |
| Protein 34.91g | 56% |
