skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant
For the gravlax:
Crush the dill with
Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
Stir in the dill and season to taste.
Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
Serve straight away with rye bread.
aby spinach, 4 slices of gravlax and a pile of cucumber
nd voila! You now have gravlax ready to serve. Slice it
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Fill a bowl with water, add lemon juice and soak salsify. Heat butter in a saucepan and saute onions. Add stock and bring to a boil. Drain salsify and add it to the pan along with potatoes and simmer for 25 mins. Remove some salsify along with a little stock and set aside. Add heavy cream and milk and puree. Add nutmeg, a little lemon juice and season. Return salsify and stock to pot, bring to a boil then simmer briefly. Add parsley and serve garnished with gravlax.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ossible.
Before serving the gravlax, rinse the cure off the
read with the slices of gravlax make into sandwiches with another
br>NOTE: You can keep gravlax in the refrigerator up to
CITRUS-CURED GRAVLAX.
First, make sure all
ard to beat for this recipe. However, other thick fillets, such
erve with Mustard Dill Sauce (Recipe #68168).
You can serve the whole gravlax at a party on a
ay, you can serve the gravlax.
To serve, clean the