Highlights
The Swedish Gravad Lax with Mustard Dressing
This one came from Steffen Juhl in Sweden.
2 fillets of salmon (skin of) aprox. 300 grams each
1 cup of brown sugar (you can also use honey or normal sugar)
1 cup salt
5 grams fresh chopped Dill weed (you can also use dry Dill)Spice the fillets with a half cl. of Cognac or Whisky – this is not a must.
Metod
Mix the sugar, salt and half the Dill together, lay one piece of Salmon, skin down in a dish, Season with pepper and cover liberally with all the salt and sugar mix.
Season other fillet and place face flesh on top. Cover and weight down.
Place in fridge for 2 to 2 ½ days turning daily. Remove, scrape of (please don’t wash) excess mix. Cover with rest of dill and wrap in cling wrap. When you want to use, slice thinly like smoked salmon (Lax).
Served with tossed salad and Mustard Dressing and Lemon.
I’m going to also give you old graved lax sauce recipe from Hótel Holt
1 can sour cream
2-3 tbsp mayonnaise
4 tbsp dill
1 tbsp brown sugar
2 tbsp sweet mustard
Pepper and salt
Every thing mix together
Bon appetite
Marta Sigurjónsdóttir
The picture is taken from website Val-lax ehf

