Gravlaks

Ingredients

• 2 pounds center cut of fresh salmon
• 1/2 cup salt
• 1/2 cup sugar
• 1 bunch fresh dill
• 1 tablespoon oil
• 2 teaspoons crushed white peppercorns
• 1 cucumber, sliced
• 3 lemons, cut in wedges
• 1 tablespoon sherry

Method

1. 1

   Two days in advance, scale and debone the salmon.

2. 2

   Mix salt and sugar, rub fish with mixture.

3. 3

   Layer in a dish with dill, sherry, oil, and peppercorns.

4. 4

   Cover and refrigerate for two days.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 57. The excerpt below is the record exactly as published.

Gravlaks Créme d’Artichauts Ris de Veau aux Epinards Salade La Tortue Gateau Saint-Honoré Wines: With the Gravlaks—Graves, 1978 or Chassagne-Montrachet-Cote de Beaune, 1977 With the Ris de Veau—Chateau Bel-Air, St.-Emilion, Premier Grand Cru, 1976 _ With the Gateau—Sainte-Croix-du-Mont, 1978 or Taittinger, Blanc de Blancs, 1973 Tor and Kristine Aasheim, Owners Paul Laubignat, Executive Chef EA TORTIE ituated in the heart of downtown Minneapolis, La Tortue’s cuisine, . decor, and ambiance capture the charm of a European chateau. Co-owners Tor and Kristine Aasheim are dedicated to maintain- ing the excellence of their dining establishment, personally monitoring such details as the placement of fresh flowers on the tables and organi- zation of the lengthy reservations list, which generally includes the names of celebrated individuals. They are proud to have their own res- taurant. Tor trained as a chef in his native Oslo and graduated at the top of his class in Lausann’s hotel academies. He toured the world several times over on Norwegian luxury liners, “in charge of everything between the bridge and rear deck,” including the elegant meals demanded by dis- cerning voyagers. But in 1968, he and his bride Kristine decided to move to America, to Minneapolis. Tor’s skills were eagerly sought by hotels, clubs, and restaurants, but until La Tortue opened in April, 1981, they did not consider Minneapolis home. They selected a lively locale in the heart of the city for La Tortue— “the turtle.” They renovated an old warehouse, relying on their own good taste. “People say it looks just like our living room,” smiles Kris- tine. Although homey and unpretentious, the furnishings are at the same time exquisite. The floral print on the walls of the foyer is re- peated on the hand-carved chairs in the dining room. Brilliant mirrored columns rise above soft banquettes, creating an air of elegance. The lace curtains and chandeliers were imported from France, as were the carved entrance portal and antique armoire that houses La Tortue’s vintage wines. Like the decor, the menu is reflected in the hors d’oeuvres display of Gravlaks, herring, goose liver paté, and fried Camembert sparked with lingonberry sauce. Both nouvelle and heartier Continental specialties of French Chef Paul Laubignat are in evidence—a garlic-seasoned mousse of escargots, duck breast salad, whole roasted chicken anointed with morels and cream, fresh eel filled with pike mousse, and sweetbreads on a spinach base. With the unusual combination of sophistication and simplicity which defines La Tortue, the menu fea- tures a special creation which honors the restaurant’s name—fresh tur- tle soup served with tortoise-shaped croutons. Butler Square West 100 North 6th Street Minneapolis 174 LA TORTUE GRAVLAKS 2 pounds center cut of fresh 1 tablespoon oil salmon (Atlantic, sockeye, 2 teaspoons crushed white coho, or Chinook) peppercorns Y% cup salt 1 cucumber, sliced Y2 cup sugar 3 lemons, cut in wedges 1 bunch fresh dill, ay GRAVLAKS SAUCE (see chopped (approximately) next page) 1 tablespoon sherry

Cook this with the app: pantry check, scaling, and the assistant.