NEW HORIZONS Issue 10 (Summer 2021) CMILM

INGREDIENTS (Serves 12)
Gravlax:
3.5 lbs. Salmon Filet Skin on
4.5 oz. Salt
7 oz. Sugar
2 oz. Black Pepper Corn Crushed
3 oz. Dill chopped
8 pc. Juniper Berries crushed
2 oz. Brennivin
METHOD
1. Mix the sugar, salt, crushed pepper corns, dill, and crushed juniper berries
2. Make a few cuts on the skin side of the salmon filet, so the marinade will
penetrate from below
3. Sprinkle 1/3rd of the salt-sugar mixture on the bottom of a hotel pan
4. Lay the salmon filet skin side down on top of salt-sugar mixture
5. Sprinkle the rest of the salt-sugar mixture on top of the salmon filet
6. Drizzle the Brennivin the salmon
7. Cover with plastic and place a weighted board on top of the salmon filet
and place in the fridge
7. After 12 hours turn the salmon over so the skin side is up and marinate for
another 12 hours
8. Check salmon filet and turn over again especially if the filet is thick
9. Marinate for another 6-10 hours
10. When finish marinating wash the salmon under cold running water,plot dry
with paper towels and wrap in plastic
11. Serve with Sour Cream, or Crème Fraiche some Capers and diced or
pickled onions
Honey Mustard Sauce
INGREDIENTS
9 oz. Dijon mustard
3 oz. Honey
1 oz. Vinegar
3 oz. Extra Virgin olive oil
½ bunch Fresh Dill, finely chopped
Ground Black Pepper
METHOD
In a small bowl add mustard,
honey, and vinegar and slowly
whisk in olive oil. Add the
chopped dill and a dash of
black pepper. Mix well.
Summer 2021 NEW HORIZONS | 25