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Salmon main page

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GRAVLAX

Serves 30 as hors d'oeuvre
12 as main course

2 1/2 pounds salmon fillet
1/4 cup salt
1/4 cup granulated sugar
10 fresh dill sprigs
1 medium thinly sliced onion
1 tablespoon cracked peppercorns
1/4 cup cognac (optional)
Garnishes:
toasted rye bread
capers
dill
mustard sauce

PREPARATION
Scale the salmon fillet. Rinse under cold water and pat dry. Extract all bones from the fillet. Mix the salt and sugar.
Rub the mixture into the fleshy side of the salmon fillet. Spread half of the dill in a suitable glass or ceramic dish. place the salmon fillet skin side down, on top of the dill in the dish. Sprinkle the sliced onion and cracked peppercorns over fillet. Pour Cognac over (optional). Sprinkle the remaining dill over fish. Cover the salmon with plastic wrap. Place a board on top of the fish. Put about a 5-pound weight on top of the board. Refrigerate the fish for 2 to 3 days, basting the salmon with the marinade once or twice a day.
Before serving, remove the dill and onion from the top of the salmon fillet.
PRESENTATION
Place the fillet skin side down on a cutting board. Slice the fillet on the diagonal into thin strips, freeing them from the skin. Roll the thin slices. Arrange on plates or a platter.
Garnish with fresh dill, toasted rye bread and capers. Serve with dill mustard sauce, lemon and cucumber slices can also be used to agrement the presentation.


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