带有香菜，香菜和芥末酱酱食谱的Gravlax

Directions

1. 1.

   用冷水装满一个大碗，并加入足够的盐，使其味道像大海。加入鲑鱼，静置10分钟。

2. 2.

   In a skillet, toast caraway and coriander seeds over high heat, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind finely.

3. 3.

   In a small bowl, stir together salt, sugar, ground caraway and coriander seeds, and white or black pepper until thoroughly combined.

4. 4.

   Remove salmon from bath and pat dry with paper towels. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over, rubbing in with fingers.

5. 5.

   Arrange half of dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover salmon with plastic, then top with a weight (such as a smaller baking dish or plate with cans of beans on top). Refrigerate for 1 day.

6. 6.

   1天后，打开鲑鱼并将皮肤抬起。用莳萝重新包装，用塑料盖住，然后将重量放回顶部。冷藏直到鲑鱼得到充分治愈，更长1天，以较轻的固化或2天的时间，以稍微固化（这将意味着质地稍牢固且味道较低）。

7. 7.

   酱汁：Before serving, make the sauce. In a blender or mini food processor, or using an immersion blender, combine vinegar with chopped dill fronds, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce has formed. Season with salt and pepper.

8. 8.

   解开鲑鱼，刮下莳萝，并放在工作表面上。使用非常锋利的切片刀，将Gravlax切成薄片。放在粉红色的面包片上，并在顶部淋上毛毛雨。服务。固化后约5天，可以将Gravlax保持冷藏，用塑料紧密包裹。