GRAVLAX whit sauce.
If you take a salmon fillet
4 table spoon big salt not to fine salt
2 table spoon suger
2 tea spoon whole white pepper
plenty of dill
Mix salt, suger and pepper and rub it in to the salmon fillet, sprinkle dill all over the fillet.
Itīs easier to do this with 2 fillet because you turne the 2 fillet against each other.
Take plastic film and wrap it around the fishe. Put it in to the fridge for 48 hours. Turn the fish 2-3 times under that hours.
After that you cut thin slices and serve it with *gravlax sauce* and boiled potatoes.
The gravlax sauce you need this:
Mix this;
3 table spoon mustard
1 table spoon suger
0,2 tea spoon salt
0,1 tea spoon fine white pepper
1 table spoon white vinegar
0,4 cup of fine dill
NB. drop the oli first and then a fine yet under heavy whip. If you pour to fast or whip to slow the sauce would fall out.
0,4 cup oil
But I warn you, this easy get a habit-forming...LOL...
If you take a salmon fillet
4 table spoon big salt not to fine salt
2 table spoon suger
2 tea spoon whole white pepper
plenty of dill
Mix salt, suger and pepper and rub it in to the salmon fillet, sprinkle dill all over the fillet.
Itīs easier to do this with 2 fillet because you turne the 2 fillet against each other.
Take plastic film and wrap it around the fishe. Put it in to the fridge for 48 hours. Turn the fish 2-3 times under that hours.
After that you cut thin slices and serve it with *gravlax sauce* and boiled potatoes.
The gravlax sauce you need this:
Mix this;
3 table spoon mustard
1 table spoon suger
0,2 tea spoon salt
0,1 tea spoon fine white pepper
1 table spoon white vinegar
0,4 cup of fine dill
NB. drop the oli first and then a fine yet under heavy whip. If you pour to fast or whip to slow the sauce would fall out.
0,4 cup oil
But I warn you, this easy get a habit-forming...LOL...
Have a delicious meal :)
Mariana
Link to why it called *gravlax*
wikipedia