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Gravlax (Marinated Salmon) with Bache-Gabrielsen Cognac

16 December 2011 3 Comments

Gravlax is used at most restaurants and Hotels all over Norway and around Europe. It can be used as an Appetizer or as a main course. Fresh salmon fillets are easy to find in grocery stores or fish market.
There are, of course, many different ways to make it, but here is one I have used for many years.

 

• Buy two sides of Salmon fillets, 2- 3 lbs ea.
• Make sure they are boneless, if not; use a twister to remove the bones in the middle of the
fillets.
• Mix together in a bowl: 1 cup sugar, 1 cup of salt and a 1/2 teaspoon of black pepper.
• Buy a large bunch of Dill, wash it thoroughly, and dry it off on a paper towel. Then chop the dill.
• Dry Dill can also be used, but fresh is so much better. Clean the fillets with paper towels.
• Sprinkle some Dill on the bottom first then lay the first fillet skin dawn on a long platter
• Rub the fillets with the mix and sprinkle half of the dill on the top. Then you sprinkle Bache-
Gabrielsen
cognac over the fillet. Repeat this with the second fillet, Use approximately 1 and
1/2 to 2 oz on ea fillets
• The thick part of the fillet should cover the thin part, with the second fillet skin up.
• Sprinkle the rest of the mix and dill over top.
• Put little pressure on top, and put it in your refrigerator. Turned the fillets every 12 hours, so
they marinate evenly.
• After 3 days they are ready to enjoy. Can be served sliced with a mustard sauce and French
bread, or as a dish, you can serve it sliced with a good potato salad, and Mustard sauce.

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3 Comments »

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