* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Swedish Gravlak
 Categories: Crs96, Makebagel, Spreads
      Yield: 1 servings
      3 lb Center-cut fresh salmon,
           Halved lengthwise, bones
           Removed
           Lemon wedges for garnish
           Fresh dill for garnish
MMMMM--------------------------MARINADE-------------------------------
      2 ts Corn oil
      4 ts Coarse salt
      4 tb Sugar
      2 ts Peppercorns, crushed
           OR
  1 1/2 ts Ground white pepper
      1 bn Fresh dill, with stalks and
           Crowns
  Scale salmon and pat dry. Moisten with oil and rub with a mixture of
  salt, sugar and pepper. Place half of fish, skin side down, in a
  large casserole that will hold it flat. cover with a generous layer
  of dill. Rub second half of salmon with marinade an dplace it, skin
  side up, on top of bottom piece with thick end resting over thin end
  of bottom piece. Add more dill on top and around sides. cover with
  foil Weight down with a large plate or board. Refrigerate for 48 to
  72 hours, turning salmon over each day so it cures evenly. Baste with
  liquid that has accumulated and weight it down again. To serve
  gravlak, scrape off dill and seasoning and slice diagonally. Garnish
  with lemon wedges and sprigs of fresh dill. It will keep in the
  refrigerator, tightly wrapped, for 3 to 5 days.
  The Best Bagels are made at home by Dona Z. Meilach
  ISBN 1-55867-131-5
  Carolyn Shaw April 1996
MMMMM
Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Warm Fuzzies come in free and limitless quantities!!!
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