Cup o' Joe and Tea Too

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Meg-in-MT said:
I'd definitely try it then. My first job was at a "sushi restaurant", god awful place that it was. Can't stand the stuff now! Not being able to cash a few of my paychecks may have put some of that bad taste in my mouth :p
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I agree Gag me with a spoon :sick over sushi it is awful.. The Son buys it from time to time :mad:
He has it all to himself
 
ronott1 said:
I will look for it here. I have not seen it before though
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Gravlax. This is the recipe I got when I was in Iceland:

1 full salmon filet, large bunch of fresh dill and a dry brine. For the dry brine, mix together 1 TB Pepper, 1/4 C salt, 1/2 C sugar, half a jar of dried dill. Lay out tin foil. Put half the fresh dill on it, then half of the brine mix. Lay the salmon, skin side down, on that. Then sprinkle the rest of the brine on the salmon and lay the rest of the fresh dill on top of that. (NOTE: You cannot use too much dill in this recipe.) Fold the tin foil, wrapping the salmon tight and secure. Lay that upside down on another piece of tin foil and wrap that tight and secure. (This will save some mess in your pan.) Set it on a cookie sheet and store it in the refrigerator for 48 hours, turning it over every 8 hours. In Iceland they make a nice sauce, mixing the following: 4 TB Sweet Mustard, 4 TB Mayo, 4 TB Dijon Mustard, 3 TB Honey, 2 TB Fresh Dill. Make at least 3 hours before serving. I just make it when I make the Gravlax.

I like it on bagels, but for hors d'oeuvres it's great with the sauce on little pieces of toast.
 

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