Filter
Reset
Sort ByRelevance
Jean
Smoked salmon à la gravad lax
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the dill with a large knife.
-
Hold 2 tablespoons of dill separately for the sauce.
-
Mix the rest of the dill in a bowl with a tablespoon of sugar and some freshly ground white pepper.
-
Halve the long slices of salmon.
-
Place a piece of plastic foil of 40 cm long on the work surface.
-
Put two slices of salmon on top of each other.
-
Divide 0.25 of the dill mixture.
-
Put two slices of salmon on top of each other again.
-
Sprinkle again 0.25 of the dill mixture.
-
Continue until it is a pile of 5 layers of salmon and between 4 layers of dill.
-
Press the salmon well and wrap the pile very tightly in the plastic foil.
-
Let the stack marinate in the refrigerator for 2 days.
-
Turn the stack 3-4 times in the meantime.
-
Make the mustard sauce: beat in a bowl with the hand mixer the egg yolks with half a tablespoon of sugar and the mustard, oil, vinegar to a nice sauce.
-
Season with salt and pepper and stir in the reserved dill.
-
Remove the plastic foil and cut the salmon with herbs with a sharp knife in slices of half a cm thick.
-
Serve the slices of salmon on plates with some sauce over it.
-
Delicious with very thin slices of baguette roasted in the grill pan and slices of cucumber.
Blogs that might be interesting
-
10 minAppetizerfruit ice cream, prosecco,prosecco with fruit ice creams
-
15 minAppetizershallot, unsalted butter, wheat flour, water, chicken broth tablet, gingerballs in ginger syrup from a jar, Zaanse mustard, French mustard, slim cream, ginger syrup,creamy mustard soup with ginger strips
-
10 minAppetizerGazpacho, Extremaduro raw ham, Spanish olives mix, cucumber, smoked almonds,fast spanish gazpacho
-
40 minSmall disheggplant, zucchini, olive oil, gorgonzola, cream cheese, ricotta, walnut, parsley,rotoli - gorgonzola
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it