*  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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