Name: Norwegian Salmon Gravlax
Prep time: 72 h
Total time: 72 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 approximately 2 pound salmon fillet, skin on; 3 tablespoon salt; 2 tablespoon sugar; 1 tablespoon coarsely ground pepper; 1 bunch dill, coarsely chopped; 4 egg yolks; 1/2 teaspoon salt; 1/2 cup vegetable oil or mild olive oil; 1 tablespoon sugar; 1 tablespoon white wine vinegar; 1/2 teaspoon white pepper; 1 tablespoon mustard; 2-3 tablespoon finely chopped dill

1

Trim salmon fillets. Scrape the skin well and remove all bones (if any).

2

Blend salt, sugar, and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

3

Gently press the remaining salt mixture and dill on the flesh side of the fillet.

4

Refrigerate fish for 3-4 days. Turn it every day.

5

Scrape seasoning and dill from the fillets before serving.

6

Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.

7

Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.

8

Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.