Rustpot
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[FONT=Arial, sans-serif]Gravlax / (Lox) is a Norwegian recipe. Use fresh Salmon. Do not use frozen salmon, as it will come out mushy. [/FONT]
[FONT=Arial, sans-serif]3 to 3 ½ Pounds fresh salmon, center cut.[/FONT]
[FONT=Arial, sans-serif]1 large bunch dill, (roughly coped) [/FONT]
[FONT=Arial, sans-serif]¼ cup kosher salt or regular salt[/FONT]
[FONT=Arial, sans-serif]¼ cup sugar [/FONT]
[FONT=Arial, sans-serif]2 tablespoon pepper [/FONT]
[FONT=Arial, sans-serif]washed and pat dry fish. Place one half of fish in a glass or stainless-steel bowl. (skin side down)[/FONT]
[FONT=Arial, sans-serif]Mix together the Salt, sugar & pepper. Sprinkle half of salt mixture on the flesh half of fish in bowl. Now, Place the bunch of dill on the half of fish in the bowl. Sprinkle the rest of salt mixture on the flesh side of the other half of fish and place the two flesh halves together. Place a sheet of cling wrap over the bowl and a small plate on the cling wrap so it rest on the fish. Now place a large 28oz can on top of the plate. (or something heavy) Refrigerate for 3 days, Every 12 houres, turn fish over open fish and baste inside of fish with the liquid marinade that accumulates. [/FONT]
[FONT=Arial, sans-serif]At the end of the 3 days / when the Gavlox is finished remove fish from marinade and scrape away the dill & seasonings. Pat fish dry and place on cutting-bored slice the salmon halves thinly on the diagonal, detaching each slice from the skin. [/FONT]
[FONT=Arial, sans-serif]Eat on Bagel with cream cheese. I like it in an Omelet. [/FONT]
[FONT=Arial, sans-serif]3 to 3 ½ Pounds fresh salmon, center cut.[/FONT]
[FONT=Arial, sans-serif]1 large bunch dill, (roughly coped) [/FONT]
[FONT=Arial, sans-serif]¼ cup kosher salt or regular salt[/FONT]
[FONT=Arial, sans-serif]¼ cup sugar [/FONT]
[FONT=Arial, sans-serif]2 tablespoon pepper [/FONT]
[FONT=Arial, sans-serif]washed and pat dry fish. Place one half of fish in a glass or stainless-steel bowl. (skin side down)[/FONT]
[FONT=Arial, sans-serif]Mix together the Salt, sugar & pepper. Sprinkle half of salt mixture on the flesh half of fish in bowl. Now, Place the bunch of dill on the half of fish in the bowl. Sprinkle the rest of salt mixture on the flesh side of the other half of fish and place the two flesh halves together. Place a sheet of cling wrap over the bowl and a small plate on the cling wrap so it rest on the fish. Now place a large 28oz can on top of the plate. (or something heavy) Refrigerate for 3 days, Every 12 houres, turn fish over open fish and baste inside of fish with the liquid marinade that accumulates. [/FONT]
[FONT=Arial, sans-serif]At the end of the 3 days / when the Gavlox is finished remove fish from marinade and scrape away the dill & seasonings. Pat fish dry and place on cutting-bored slice the salmon halves thinly on the diagonal, detaching each slice from the skin. [/FONT]
[FONT=Arial, sans-serif]Eat on Bagel with cream cheese. I like it in an Omelet. [/FONT]