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...a first course winner

This gravlax recipe is a special culinary creation of Steinar's, blending his love of salmon and Scandinavian aquavit.
Behind that charming smile is the soul of a true Viking...beware!
This recipe is special and original because of the use of aquavit. He advises sipping a bit while preparing the salmon...Skal!
Serve with chopped onion, dill, capers and mustard sauce, layering with crisps or rye bread as an open face sandwich.

A first course winner.


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Steinar's gravlax

2 lb fresh salmon filet, remove skin
4-5 T fresh dill, chopped
2 T sea salt
1 T sugar
1 t pepper
½ c aquavit

Cut the filet in half. Put on a cookie sheet with sides. Sprinkle the seasonings on top of one of the halves. Place the other half on top, pour the aquavit over the filets and sprinkle with more dill. Place another cookie sheet on top and weight the top down with gentle pressure. Refrigerate for 24 hours, drain off the oil and turn. Repeat 24 hours
later for a total of three days.
Remove excess spices and freeze for one day. Slice very thin and serve.