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Thursday, November 24, 2016

Gravad Lax

1½ pound Norwegian or North Atlantic salmon filet, skin on
1/8 cup salt
¼ cup sugar
2 tbsp cracked black peppercorns
6 tbsp chopped dill
¼ cup Absolut Pepper Vodka [63 ml
1 red onion, sliced paper thin
12 red potatoes, cooked and kept warm

Combine the salt, sugar and peppercorns. Place salmon sk]in side down in a deep container. Sprinkle liberally, using all the salt and sugar mixture. Top with chopped dill and layer the onions over the filet. Pour over the vodka and cover with plastic wrap. Place a heavy pan over the salmon, refrigerate and marinate for 2 days. Baste the salmon twice a day. Remove the filet and scrape all residue from the filet and discard. Wash the filet in cold water. With a slicer, thinly cut the salmon on the bias and serve with warm potatoes. The potatoes should be cooked in salt water until a knife can easily pierce the potatoes. Serves six as an appetizer.

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