Gravlaxbbq list, fish and seafood 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. |
