Print Recipe

Annemarie’s Graved LOX (SALMON)

Aleays a hit at our christmas party!
Prep Time30 minutes
Cook Time0 minutes
Chill time3 days
Total Time3 days 30 minutes
Course: Appetizer
Cuisine: American, European
Servings: 30 people
Calories: 60kcal
Cost: 30

Ingredients

Main

  • 1.5 kg Sockeye Salmon, filet 2x sides of 750 g each
  • 5 bunch Dill fresh
  • 1 Tablespoon white pepper freshly ground
  • 3 Tablespoon sugar
  • 4 Tablespoon salt

Dressing

  • 3 tbsp mustard
  • 1 tsp mustard powder
  • 3 tbsp vinegar
  • 3 tbsp drippings from marinated Salmon

Garnish

  • 2 ea Red onion finely chopped
  • 2 jars Capers

Instructions

  • Mix Pepper, sugar and salt and sprinkle evenly over Salmon pieces.
  • On a piece of Aluminium Foil spread 2 bunches of Dill.
  • Put one piece of Salmon on Dill (skin-side down).
  • Spread 2 bunches of dill on the Salmon.
  • Place the second piece of Salmon on top (skin-side up).
  • Spread the last bunch of dill on top.
  • Wrap in foil and put in a plastic bag.
  • Place in fridge for 3 days.
  • Turn the bag over once or twice a day.
  • For the dressing mix all ingredients with a whisk.
  • Slice thinly at an angle to the filet.
    Serve on dark buttered bread and sprinkle with chopped red onions, capers and dressing.
  • Bon Appetite !