{{ :recipes:gravlax.jpg?direct&200|}}

====== Gravlax ======

/* Description */

From [[recipes:notes:jennivine_restaurant]] 

<WRAP right>{(rater>id=100|name=recipes:gravlax|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 1 lb fresh Norwegian salmon filet
  * 1 Tbsp cracked black peppercorn
  * 2 Tbsp Salt
  * 1 Tbsp Sugar
  * 1 Tbsp Lemon Juice
  * 2 Tbsp shopped fresh Dill

====== Directions ======
  - Combine all (except salmon) in a small bowl
  - Place the salmon filet in a Pyrex or stainless steel dish.  Pour the marinade over the salmon.  Cover the dish tightly and refrigerate.  Allow the salmon to marinate for 3 days, turning the filet once each day.
  - When the salmon has finished curing, remove it from the dish and scrape off the marinade.  Cut the filet into paper-thin sheets.  Serve with toasted french bread and mustard.

====== Notes ======


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Appetizer/Cold European Jennivine}}
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