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Copyright © 1994 - 2009 by Lois A. Evensen,
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Cooking Demonstration
Marinated Herb Salmon Gravlax
Paolo Alabiso, Executive Chef
Splendour of the Seas
One side of raw salmon.
Equal parts, salt and sugar.
Black pepper (omit pepper for Norwegian Gravlax).
Chopped fresh dill.
Cover with Aquavit.
Seal in air-tight container (without the garnish shown
beside the salmon on the tray), and marinate in
refrigerator for three days, turning daily.
No cooking
necessary: the salt, sugar, and alcohol will
cure the salmon.
For a true Norwegian treat:
Cut very thin slices. Serve on bread rounds
with honey mustard
sauce and chilled eggs scrambled with green onion
(not shown).
Images and Text by Lois A. Evensen -
August 17, 2002 |
The Evensens on the Internet
COPYRIGHT © 1994 - 2009 by Lois A. Evensen
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