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Scandinavia
Gravlaks
& Mustard Sauce
- 1
ea. Lefse
- ½
ounce Mustard Sauce
- 2
ounces Gravlax
- 1
ounce Pickled Cucumbers & Onion Salad
Gravlax:
- 1
ea. Salmon Filet (4.5 pounds)
- 10
ounces Salt
- 10
ounces Sugar
- Peppercorns
- Crushed
Dill
- Cognac
Mustard
Sauce:
- 8
ounces Mayonnaise
- 1
½ ounces German Mustard
- 1
½ ounces Dijon Mustard
- ½
ounce Mustard Seeds
- ½
ounce Sugar
- ½
teaspoon Worcestershire Sauce
- 1
teaspoon Lemon Juice
- ½
teaspoon Brandy
- ½
teaspoon Sherry
- 1
tablespoon Dill, chopped
- Salt
and Pepper
Method
of Preparation for Gravlax:
Filet
and bone the fish. Dry filets well. Mix
salt, sugar and pepper and rub into the
filets. Place several fronds of dill in
the bottom of a dish large enough to hold
an entire filet. Place one filet on dill,
skin on top. Refrigerate for two to three
days, turning several times during the
marinating process.
Method
of Preparation for Mustard Sauce:
Mix
all ingredients in the mixing bowl. Starting from
the top of the list, adding dill last. Season
to taste.
To
serve, spread mustard sauce on half of the lefse.
On the top place gravlax. Roll and cut in half.
Take each piece and cut in half on the bias. Serve
with cucumber salad and 1 piece of gravlax roll.
Serves
4.
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