*  Exported from  MasterCook  *
 
                                  GRAVLAX
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Seafood                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Smoked fresh salmon, center
                         Cut and boned
    2       lg           Bunches fresh dill
      1/4   c            Coarse salt
      1/4   c            Sugar
    2       tb           Crushed white peppercorns
                         Lemon wedges and pepper
 
   1.  Place half the fish, skin side down, in a deep
   glass dish. Spread dill over fish. Sprinkle dry
   ingredients over dill. Top with the other half of the
   fish, skin side up.
   
   2.  Cover with foil and weight with a board and a five
   pound weight. Refrigerate for 48-72 hours, turning the
   salmon and basting every 12 hours with accumulated
   juices.
   
   3.  To serve, remove the fish from marinade, scrape
   away dill and spices, and pat dry. Slice salmon thinly
   on the diagonal and serve on small plates or squares
   of black bread. Garnish with lemon wedges and black
   pepper and accompany with Dill Mustard Sauce.
   
   Source:  The Silver Palate Restaurant, NYC
  
 
 
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