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<\/p>\nGravlax is so succulent and wonderful that even squeamish folks who wouldn’t eat sashimi love it. I personally enjoy the fatty fish from Norwegian farms. It melts in your mouth.<\/p>\n
A Norwegian native friend, Anne, showed me how to prepare it as it’s done at home. Of course there was no recipe ( written that is ).\u00a0 Homemade is usually a little more rustic than restaurant prepared so experiment all you like with different flavors. I’ve even added a drop of fresh lime. Be bold but don’t drown the fish !!<\/p>\n
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Start with two filettes of the freshest salmon you can, sashimi grade if\u00a0 available. This is of course the key ! You will also need salt, sugar, and a few stalks fresh dill. ( dried will be *ok* but fresh dill is the best )<\/p>\n
Take equal amounts of salt and sugar, rub in a thin layer on each cut side of the fish, next, layer as much chopped dill as you can get on top of one piece.<\/p>\n
Place the fillettes, rubbed sides together, wrap tightly with plastic wrap and place in a container with raised sides, it should be flat also. Refrigerate for at least one day. Pour off the liquid if you like.<\/p>\n
Slice thinly, serve on thin rye bread with honey mustard. If there is any left, refrigerate. Will keep for a few days at least.<\/p>\n
Aquavit is a fine accompaniment !<\/p>\n
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Gravlax is so succulent and wonderful that even squeamish folks who wouldn’t eat sashimi love it. I personally enjoy the fatty fish from Norwegian farms. It melts in your mouth. A Norwegian native friend, Anne, showed me how to prepare it as it’s done at home. Of course there was no recipe ( written that … <\/p>\n