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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the backbone and other bones from the salmon and cut in half lengthwise. | 2. Combine the salt, sugar and pepper and rub over the insides of the fish. | 3. Place one piece, skin side down, in a large bowl or serving dish. | 4. Place the dill over the salmon. Top with the other piece of fish, skin side up. | 5. Place a heavy platter over the salmon and weight it down. | 6. Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time. | 7. When finished, remove the salmon from the dish and scrape off the seasonings and dill. | 8. Cut off skin and slice the salmon diagonally into thin slices. | 9. Serve salmon. | 10. For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	4	lbs	cut	2574.9392	0.0	359.7661	114.9656
salt	3 1/2	tablespoons	coarse	-	-	-	-
sugar	3 1/2	tablespoons		192.717	48.2034	0.0	0.0
white peppercorn	4	teaspoons	crushed	-	-	-	-
dill	1	bunch		60.39	10.9237	3.1639999999999997	2.8789
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
mustard powder	1	teaspoon		-	-	-	-
sugar	1	tablespoon		192.717	48.2034	0.0	0.0
wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
salad oil	3	tablespoons		371.28	0.0	0.0	42.0
salt pepper				-	-	-	-
dill	3	tablespoons	chopped	60.39	10.9237	3.1639999999999997	2.8789

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