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Рецепт Gravlax (Swedish Sugar And Salt Cured Salmon)
by Global Cookbook

Gravlax (Swedish Sugar And Salt Cured Salmon)
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Ингредиенты

  • 2 x Center cut salmon fillets, approximately 1 lb., (450 g) each, with skin left on
  • 2/3 c. Sugar
  • 1/3 c. Coarse salt
  • 15 x Coarsely crushed white peppercorns
  • 1 lrg Bunch of dill
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. Sugar
  • 1 Tbsp. Vinegar Salt and grnd white pepper to taste
  • 1/2 c. Vegetable oil
  • 1/2 c. Minced fresh dill

Инструкции

  1. This may be Sweden's best know culinary export. Serve this delicacy sliced paper thin with brown bread and Mustard Dill sauce, or possibly make it part of a Smorgasbord.
  2. Remove any small bones from the fillets with a pair of tweezers or possibly needle- nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mix into the first fillet, on both sides, and lay it skin side down on top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
  3. aa Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hrs. Remove from plastic wrap and throw away accumulated juices. Rewrap and chill another 24 - 48 hrs. Scrape off the marinade and slice paper thin.
  4. Mustard Dill Sauce: Mix the mustard, vinegar, sugar, salt and pepper. Add in the oil slowly while whisking, to create an emulsion. Add in the minced dill.
  5. Got this from some chef site... I'll look it up later.
  6. Fine, here's the Cured Salmon site... other decent stuff, too... just leave off the (secret) in the url.
  7. Which's wright, just 2 double u's.