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================================================================= FIDONET'S INTERNATIONAL KITCHEN =================================================================

Gravlax with gravlaxs†s
By Bj”rn Felten, 203/208
Originally published in Fidonews 08 Dec 2003
Slightly adjusted after feedback from the readers

1 fillet of salmon (with skin)
10 cl sugar
5 cl salt

Sauce:
3 cl (two tablespoons) mustard
3 cl sugar
3 cl vinegar
1 eggyolk
10 cl good cooking oil
salt, pepper & chopped dill

The fillet must first be frozen for at least three days, this
because there is an itsy, bitsy, teeny, weeny chance that it can
contain a small parasite. It is perfectly harmless when dead, and dead
it will become after three days in the freezer. Obviously the fillet
must be thawed before continuing with the preparations. :)

First make sure you get the bones out of the fillet. They are all
evenly located (with some 5-10mm distance) in the middle of the
fillet. Place the fillet skinside down and gently run your finger over
it to locate the bones. Use a pair of pliers to gently remove them. Observe the angle they have, so you can pull them out the same angle.

Now place the fillet in a plastic bag. Mix the sugar and the salt
and add it into the bag. Give it a good shake, and then try to remove
as much air as possible before sealing the bag with a knot.

Place the bag in the fridge and put a weight of some kind on it, a
table plate or two is enough. Let it marinate for three days. Turn
the package over once a day, while giving it a good rub, to make sure
the sugar/salt mixture can reach every part of the fillet.

After three days take out the fillet and rinse it carefully under
running water.

Once again place the fillet skinside down on a cutting plate and
try to carve as thin slices as possible. The slicing angle should be
very shallow, so you get as big slices as possible, but angle the
knife just before you reach the skin and then go horizontally.

The slices can be rolled to form little roses, or can be just put
on a plate, nicely arranged.

The sauce:
Mix mustard, sugar, vinegar and eggyolk carefully. Then add the oil
first a drop at a time, while whipping (just as when you make
mayonnaise) and then at an increasing rate. Season with salt, pepper
and chopped dill to your own liking. A typical Swedish sauce has
*lots* of dill in it, but very little salt & pepper.

This is a typical snack like dish. You can put it on toast or eat
it alone, with a good dash of the 'gravlaxs†s' on it. If you make
roses out of the slices, you can use it to garnish any seafood dish.

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