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Gravlax

 

16

Yield

10

servings

Prep

30

min

Cook

0

min

Ready

2

days

Trans-fat Free, Low Carb
 

Ingredients

3 pounds smoked salmon
fresh, center cut and boned
2 large bunches dill weed
fresh
*
¼ cup kosher salt
¼ cup sugar
2 tablespoons white peppercorns
crushed
*
1 wedges lemon
and pepper
*

Directions

Place half the fish, skin side down, in a deep glass dish.

Spread dill over fish.

Sprinkle dry ingredients over dill.

Top with the other half of the fish, skin side up.

Cover with foil and weight with a board and a five pound weight.

Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.

To serve, remove the fish from marinade, scrape away dill and spices, and pat dry.

Slice salmon thinly on the diagonal and serve on small plates or squares of black bread.

Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 17830% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 3897mg 162%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 50g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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