Norwegian Gravlaks - Hoffmeister Sauce placed in the Center.
Want to eat like a Viking? Make Gravlaks, the authentic Norwegian Viking food that will please your palate.
The delicacy depicted above was served at a Midsummer-night's celebration here in the USA a couple of years ago. We had a huge bon fire and all kinds of traditional Norwegians foods, folk dancing and Norwegian music.
The Norwegian Vikings that live here have not forgotten their homeland traditions or recipes. At the same time they have adapted well and blended in perfectly with the American culture. The English language is surely no problem - well...once in a while I get my v's and my w' mixed up - u no. he he he
Connoisseurs from all over the world are familiar with this Norwegian Gravlaks delicacy.
The picture of the Gravlaks above is served with Hoffmeister Sauce, also called Mustard Sauce, senneps saus in Norwegian.
My sister-in-law, Gerd Merete cooking (above)
When I visit my brother Bjørn and his wife Gerd, they often serve Gravlaks. Gerd is a great cook and Bjørn is a hunter and a fisherman.
He is an expert at slicing the fish very thin at an angle. He has showed me how to fillet a fish and warned me - don't cut yourself. There is a special knife especially made for filleting and it has to be super sharp.
Gerd willingly shares her recipes with me. If you follow these directions step-by-step, the result should be a price winner.
2 fresh salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Place salmon fillet in deep glass baking dish,
skin side down.
Cover fillet with chopped fresh dill.
In a separate bowl, mix salt, sugar, pepper and lemon juice. Add this evenly over dill covered fillet.
Add the second half of salmon fillet - skin side up.
Cover fillets with plastic wrap.
Wrap a board (slightly larger than salmon) in plastic and place over fish. Place weight (4 cans about 4 pounds or more) on board to press down.
Refrigerate (immediately). Keep in refrigerator for 3 days - turning fish over every 6 hours; separate fillets - baste both sides each time with sauce from the bottom of the pan. Replace weights and refrigerate immediately.
After 3 days - remove fish from the marinade, scrape away dill and seasoning. Pat dry with paper towels.
Place salmon fillets skin side down and cut even thin slices at an angle.
This Norwegian delicacy is now ready to be served along with
Piquant Mustard Sauce. Garnish with sprigs of fresh dill, lemon wedges, and thinly sliced red onions.
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