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Gravlax (Smoked Salmon)

none

1 pair salmon fillets, 2-3 lbs. total
; skin on, chopped
***CURE***
1/2 cup fresh dill
3 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons white pepper; coarsely ground
***MUSTARD SAUCE***
1 tablespoon white vinegar
2 tablespoons prepared mustard
1 tablespoon sugar
6 tablespoons sour cream
3 tablespoons fresh dill; minced

Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside. Put on a large plate and then place a heavy weight on top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes. Serve salmon cold with Mustard sauce. Mustard Sauce: Slowly, one at a time in the order listed, blend ingredients in a food processor. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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