Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

GRAVLAX




Source of Recipe


Old cookbook-Astoria OR.- Mrs Ragnar Nyback


List of Ingredients




2 1/2 -3 pounds salmon (center cut)
1/4 C olive oil
1/2 C salt
1/2 C sugar
1 tsp black pepper
1 tsp allspice
pinch saltpeter
few sprigs of fresh dill

Sauce;
2 1/2 tsp prepared mustard
5 T sugar
1/2 tsp salt
2 T olive oil
1 T (or more) vinegar
1 T heavy cream
2 T chopped dill

Recipe



Split salmon, bone it and rub all sides with olive oil, including skin side.
Mix salt, sugar, pepper, allspice and saltpeter. Season the fish with this. Place fish in enamel or glass dish and top with sprigs of dill. Put fish in a light press by placing a heavy flat plate on it 24-36 hours. Keep refrigerated . Drain liquid, wipe off spices, slice thinly and serve with or without gravlax sauce
Sauce;
Combine mustard, sugar, salt and add oil and vinegar slowly, mixing well. Lastly, stir in cream and dill. Serve cold.