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| Celtic Radio Community > From Your Kitchen to My Plate > Grav Lox |
| Posted by: birddog20002001 19-Feb-2004, 05:38 PM |
| I learned this from a friend from Norway a few months ago and made it for New Years eve dinner it is so good it'll make your eyes cross. Grav Lox 2 Salmon filets with pin bones removed and skin left on the similar size rinse with aquavit (a Scandinavian potato spirit with caraway seeds added to the barrels and put on ships that cross the equator 4 times) or vodka, never water mix 1/3 salt 1/3 sugar 1/3 pepper coat filets with mix and add a thick pile of fresh dill make a sandwich out of the filets skin side out cover in a plastic wrap place in refrigerator drain off liquid and flip every 12 hours for 3 days after 3 days rinse off excess mixture of salt, sugar and pepper with aquavit or vodka throw away dill thinly slice the salmon from top to bottom at an angle into small portions less than 1/4 inch thick. A filet knife works well. take more fresh dill separate from stem and add to a honey mustard. toast some thin wheat bread and cut into quarters. bring Grav Lox out on tray and give a toast of aquavit to the Viking Gods. |