From: David Schulenburg schulenb@focl.ICS.UCI.EDU Date: 15 Oct 93 16:53:43 GMT gathered from various sources, mostly newspaper. Scandia's Gravad Lox 1 (2-pound) piece salmon 3 tbs salt 3 tbs sugar 1 tbs crushed peppercorns 1/2 bunch dill Mustard-Dill Sauce Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove bones. ombine salt, sugar, and peppercorns. Rub half spice mixture of 1 salmon half and place fish, skin side down, in baking dish. Spread dill over. Rub other half of salmon with remaining spice mixture and place, skin side up, on first salmon half. Cover with foil. Place plate on top of fish and weight on top of plate. Refrigerate 48 hours. Turn fish over every 12 hours, separating fillets slightly to baste with pan liquid. When ready to serve, scrape away dill and seasonings. Place fillets, skin side down, on cutting board. Cut salmon diagonally in thin slices away from skin. Serve cold with Mustard--Dill sauce. Makes 24 appetizer servings. Mustard-Dill Sauce 1/4cup Dijon mustard 3 tbs sugar 2 tbs vinegar 1 tsp dry mustard 1/3 cup oil 3 tbs chopped oil Combine mustard, sugar, vinegar, and dry mustard. Slowly beat in oil until thick. Stir in dill. Chill. Makes 3/4 cup. Butter Barbecued Salmon 6--8 lb whole salmon, cleaned salt & pepper, to taste 2 cups chopped mushrooms 1 cup chopped green onions 2 tbs minced parsley 1/2 cup grated Parmesan cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 4-5 lemon slices sauces: butter, chili-cheese, or tartar Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice. Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12 servings. Butter Sauce 1/2 cup butter or margarine 1 cup sour cream 1/4 tsp seasoned or onion salt 1 tsp chopped chives Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Chili-Cheese Sauce 1/2 cup butter or margarine 1/2 cup chili sauce 1/3 cup crumbled blue cheese Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve. Tartar Sauce 1/2 cup butter or margarine 1 cup sour cream 2 tbs sweet pickle relish 1 envelope tartar sauce mix Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil. Curried Salmon-Rice Loaf 1 can (17 1/2 ounce) salmon 1/3 cup chopped green onions 2 tsp curry powder 1 tbs lemon juice 1 tbs cider vinegar 1 tbs chopped or powdered garlic 3 cups cooked rice Lettuce Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. Makes 4 servings.
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