Title: Swedish Gravlak
Categories: Spread Fish Salmon
Yield: 1 Servings

3	lb	Center-cut fresh salmon,
		Halved lengthwise, bones
		Removed
		Lemon wedges for garnish
		Fresh dill for garnish
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

From: Carolyn Shaw Date: 05-22-96 (F) Cooking Ä

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