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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the bone from the salmon, leaving two triangular fillets with the skin intact. | 2. To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin. | 3. Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill. | 4. Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time. | 5. Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1	kg		-	-	-	-
salt	2	ounces		424.116	0.0	2.8633	45.6435
sugar	3	ounces	granulated	104.6096	19.6292	3.2744	1.6329
black peppercorn	1	tablespoon	ground	-	-	-	-
gin	6	tablespoons		-	-	-	-
juniper berry	2	teaspoons	crushed	-	-	-	-
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
mayonnaise				-	-	-	-
grain mustard				-	-	-	-
sugar				-	-	-	-
dill				40.26	7.2824	2.1094	1.9193

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.