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Gravlax II (Marinated Salmon) (D/P)
Source: "Pure & Simple: Delicious Recipes for Additive-free Cooking," by Marian Burros
Serves: 8 or more

2 lbs. center-cut fresh salmon
1 tbsp. sugar
1 tbsp. salt
1 1/3 tbsp. coarsely ground black pepper
1 large bunch dill, coarsely cut

Mustard Sauce:
2 tbsp. Dijon mustard
1 tbsp. sugar
2 tbsp. vinegar
6 tbsp. oil
1 heaping tsp. chopped dill

Horseradish Sauce:
3 heaping tbsp. prepared white horseradish with liquid thoroughly squeezed out
1 tbsp. powdered sugar
1/2 tsp. dry mustard
2 tbsp. white wine vinegar
Salt and pepper to taste
1 cup heavy cream, whipped

Make Gravlax:
Split fish into 2 halves. Remove all the bones and wash and wipe the skin.

Combine the sugar, salt and pepper and sprinkle over halves of flesh.

Sprinkle on the dill.

Place the two salmon halves flesh side together.

Place in an enamel or glass container and cover tightly. Place a brick or other heavy weight on top of salmon.

Refrigerate for 3-4 days, turning salmon occasionally.

Remove the dill and scrape off seasonings.

Slice salmon thinly and garnish with fresh dill and lemon and serve with sauces.

Make Mustard Sauce:
Mix mustard with sugar and vinegar; add oil slowly, beating as you add. Stir in chopped dill and serve with Gravlax. Swedish mustard will make a much sweeter sauce.

Make Horseradish Sauce:
Mix horseradish with sugar, mustard, vinegar, salt, and pepper. gradually add to whipped cream. Chill sauce for several hours before serving.

Posted by Sue Honeyman

Nutritional Info Per Serving: N/A