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Jean
Smoked salmon à la gravad lax
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Ingredients
Directions
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Finely chop the dill with a large knife.
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Hold 2 tablespoons of dill separately for the sauce.
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Mix the rest of the dill in a bowl with a tablespoon of sugar and some freshly ground white pepper.
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Halve the long slices of salmon.
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Place a piece of plastic foil of 40 cm long on the work surface.
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Put two slices of salmon on top of each other.
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Divide 0.25 of the dill mixture.
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Put two slices of salmon on top of each other again.
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Sprinkle again 0.25 of the dill mixture.
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Continue until it is a pile of 5 layers of salmon and between 4 layers of dill.
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Press the salmon well and wrap the pile very tightly in the plastic foil.
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Let the stack marinate in the refrigerator for 2 days.
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Turn the stack 3-4 times in the meantime.
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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.
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Season with salt and pepper and stir in the reserved dill.
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Remove the plastic foil and cut the salmon with herbs with a sharp knife in slices of half a cm thick.
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Serve the slices of salmon on plates with some sauce over it.
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Delicious with very thin slices of baguette roasted in the grill pan and slices of cucumber.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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