Norwegian Gravlax

Name: Norwegian Gravlax
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 bunch dill, coarsely chopped; 2 Tbsps finely chopped dill; 4 egg yolks; 1 Tbsp coarsely ground pepper; 1 Tbsp mustard; 118 milliliters vegetable oil or mild olive oil; 1 fillet approximately 2 pound salmon fillet, skin on; 1 teaspoons salt; 3 Tbsps salt; 1 Tbsp sugar; 2 Tbsps sugar; 1 teaspoons white pepper; 1 Tbsp white wine vinegar

Norwegian Gravlax might be just the Scandinavian recipe you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 533 calories, 16g of protein, and 46g of fat per serving. This recipe serves 3. This recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this main course. A mixture of dill, pepper, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.

Instructions

For the Salmon:Trim salmon fillets. Scrape the skin well and remove all bones (if any). Blend salt, sugar and pepper.

Ingredients you will need

Salmon

Pepper

Sugar

Salt

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.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.

Ingredients you will need

Mayonnaise

Egg Yolk

Mustard

Vinegar

Pepper

Sauce

Sugar

Dill

Salt

Cooking Oil

Equipment you will use

Whisk

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

Ingredients you will need

Potato

Salmon

Bread

Gravy

Equipment

Whisk

Ingredients

Servings:

1bunch

dill, coarsely chopped 2Tbsps

finely chopped dill 4

egg yolks 1Tbsp

coarsely ground pepper 1Tbsp

mustard 118milliliters

vegetable oil or mild olive oil 1fillet

approximately 2 pound salmon fillet, skin on 1teaspoons

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.