Salmon Trilogy Part Ii Gravad Salmon Recipes

Steps:

• Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
• Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
• Cut Salmon into bite-sized pieces.
• Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
• In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
• If necessary: cut Green Beans into pieces.
• Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
• Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
• Meanwhile preheat Grill in oven (480 F, 250 C).
• After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
• Take Frittata out of the oven and let set for 5 minutes.
• Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
• Cut Frittata in wedges and serve with a green salad.
• VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
• NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
• NOTE: Cooking time for Spaghetti is not included.

Steps:

• Rinse the fish, pat dry with paper towels. Be sure that there are no pin bones left.
• Drizzle the lemon juice over the filet.
• Cut the salmon filet in half. Put one half on a platter.
• Mix together salt, sugar, pepper and dill.
• Distribute this mixture evenly over the fish on the platter.
• Place the second piece of salmon on top of it and press together slightly similar to a sandwich.
• Put the 'salmon sandwich' into a zip lock bag and try to remove as much air as possible before closing the bag.
• Place the fish in the fridge with the opening of the bag upside to avoid leakage.
• Put pressure on the salmon to weigh it down with some suitable heavy weights.
• Marinate the gravad salmon in the fridge for at least 24 hours (if you can not wait), turning it from time to time.
• Keep in the marinade for 3 days for best results. But it can be stored in the fridge for several days longer, if you seal the bag carefully.
• Serving: Take out as much salmon as required and remove as much marinade as possible by using paper towels. Cut the filet into (thin) slices. Serve when salmon has reached room temperature.
• Meanwhile you can prepare the Pumpkin Seed Oil Dressing (#127650). Serve salmon and dressing separately.
• NOTE: Puritanists will serve gravad salmon on bread with nothing else.
• NOTE: This is the second part of my Salmon Trilogy (Part I: #127652).