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Full Online Book HomeLearning KitchenEthnic_misc - Scandinavian Gravad Lax
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Ethnic_misc - Scandinavian Gravad Lax Post by :Gray_Eminence Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1989

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Ethnic_misc - Scandinavian Gravad Lax

One kilo /two pounds of salmon
2 tbsp sea salt
1-2 tsp sugar
1-2 tsp crushed white pepper
bunch of dill


Filé the fish, remove the fins but leave the skin (pick off bones). Sprinkle the meaty side evenly with salt, sugar, pepper and dill. Put the fillets the meaty sides against each other, wrap in foil, put into the fridge on a saucer so that the brine doesn't drip all over the fridge.

You can also put the fish into a plastic bag. Remember to turn the package once in a while. This takes 2 to 4 days. On the second day (3rd, if the fish is really thick), pour some cognac over the fish, and let stand until the next day.

When ready to serve, scratch the spices off the surface of the fish, and cut into slanted, extremely thin slices, with no skin. The slices should be so thin you can see through them.
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