Annemarie’s Graved LOX (SALMON)
Aleays a hit at our christmas party!
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 !