Gravlaks Sauce
From Dining in--Minneapolis/St. Paul cookbook, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 58. The excerpt below is the record exactly as published.
Gravlaks Sauce. Although recipes differ in amount of salt and sugar to use, the one-half sugar to one-quarter salt ratio is typical. I believe this proportion produces an ideal cure with only the faintest suggestion of a sweet flavor. Any angler who has fished in Scandinavia is familiar with this raw, salt and sugar cured salmon which is featured in so many country inns. It ts the pure essence of the fish and a preparation for which I have an absolute craving after a day on the river. Here we go through a whole side of salmon daily. 175 LASTORIUE GRAVLAKS SAUCE 3 tablespoons oil 3 tablespoons Dijon mustard 1 tablespoon red wine 1 teaspoon sherry vinegar 2 tablespoons minced dill 1 tablespoon sugar 1 teaspoon salt Pinch of white pepper
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