On Mon, 11 May 2009 03:02:15 GMT, hahabogus >
wrote:

>Damsel in dis Dress > wrote in
on May Sun 2009 pm
>
>> With the exception of Gravlax, I like dill in all the same places you
>> do. I will attempt to find out what Gravlax is. Maybe I like that,
>> too, and don't even know it.
>>
>>>It's like bacon and whipped cream - it don't work.
>>
>> Eeewww! That's just WRONG!
>>
>> Carol
>>
>
>gravlax is salmon with booze and spices as a marinade...very nice
>poor explaination on my part.
>
>I think Mr Zelt posted a recipe once


* Exported from MasterCook *

GRAVLAX

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Smoked fresh salmon, center
Cut and boned
2 lg Bunches fresh dill
1/4 c Coarse salt
1/4 c Sugar
2 tb Crushed white peppercorns
Lemon wedges and pepper

1. 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.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12
hours with accumulated juices.

3. 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.

Source: The Silver Palate Restaurant, NYC
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 2256mg Sodium. Exchanges: 1/2 Other Carbohydrates.