* Exported from MasterCook *

GRAVAD LAX

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Irish
Seafood Fish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs salmon fillets -- 900g
equal size pieces
3 oz sea salt -- 75g
2 1/2 oz splenda -- 60g
2 tbsp white peppercorns -- crushed
1 bunch dill
- Mustard Sauce-
2 tbsp Dijon mustard
1 tbsp splenda -- crushed
1/2 cup sunflower oil -- 150ml
1 tbsp white wine vinegar
3 tbsp dill -- chopped
Salt and pepper

This is a very traditional Scandinavian fish dish - the fish is cured rather than cooked
Place piece of salmon on a dish skin side down. Sprinkle sea salt, sugar and crushed white peppercorns onto salmon. Cover with the dill. Place other piece of salmon, skin side up, on top of first piece sandwiching the dill and salt mixture. Cover with cling film. Place a heavy weight - such as a wooden board on top and leave in the fridge for 24-36 hours turning every 12 hours.
Sauce:Mix the mustard and splenda. Whisk in the oil slowly. Stir in the rest of the ingredients.
To serve: Scrape salt, dill etc. off salmon. Slice very thinly and serve with salad.

Cuisine:
"Irish"












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Per Serving (excluding unknown items): 272 Calories; 18g Fat (59.1% calories from fat); 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 4124mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0