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home > recipes > seafood > explorer of the seas gravlax
2 to 3 lbs Atlantic salmon fillet 1 oz Linie Aquavit 1 cup salt 1 cup sugar 4 tsp cracked peppercorns 1 bunch fresh chopped dill Honey Mustard sauce: 1 tsp honey( or to taste ) 2 oz mayonnaise 1 tsp fresh chopped dill Lemon juice to taste Tabasco sauce to taste Royal Caribbean cooking demo Place salmon filet skin side down in a tray. Apply liquor with a pastry brush. Combine equal amounts of sugar and salt ( enough to fully cover salmon ) and remaining ingredients and press down on top of salmon to fully cover. Wrap in plastic and place in refrigerator 48 hours ( no longer or it will be too dry ). Wash off salt mixture well and pat salmon dry with clean cloth. Slice thinly and arrange on try. Garnish with more fresh chopped dill. Combine sauce ingredients and serve separately along with salmon, and cocktail pumpernickel or rye bread . Note: original recipe called for 3 cups of each sugar and salt but chef said use just enough to cover salmon. I think the 3 cups would be for a larger piece of salmon.

Explorer of the Seas Gravlax


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list all recipes for SEAFOOD (335)
list all Eastern European recipes (82)
list all recipes by BUTTERFLYDOG (1134)


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keyword: explorer
keyword: gravlax
ethnicity: eastern european
recipes for seafood
recipes by butterflydog
Email Address:
(posted March 2, 2008)

2 to 3 lbs Atlantic
salmon fillet
1 oz Linie
Aquavit
1 cup
salt
1 cup
sugar
4 tsp cracked peppercorns
1 bunch fresh chopped
dill
Honey Mustard sauce:
1 tsp
honey( or to taste )
2 oz
mayonnaise
1 tsp fresh chopped
dill
Lemon juice to taste
Tabasco
sauce to taste

Royal Caribbean cooking demo

Place
salmon filet skin side down in a tray. Apply liquor with a pastry brush.
Combine equal amounts of sugar and salt ( enough to fully cover salmon ) and remaining ingredients and press down on top of salmon to fully cover. Wrap in plastic and place in refrigerator 48 hours ( no longer or it will be too
dry ). Wash off salt mixture well and pat salmon dry with clean cloth. Slice thinly and arrange on try. Garnish with more fresh chopped dill. Combine sauce ingredients and serve separately along with salmon, and cocktail pumpernickel or rye bread .
Note: original recipe called for 3 cups of each
sugar and salt but chef said use just enough to cover salmon. I think the 3 cups would be for a larger piece of salmon.


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