Gravlax

"Recipe courtesy Chuck Hughes"
 
Download
photo by Food.com photo by Food.com
photo by Food.com
Ready In:
24hrs 15mins
Ingredients:
13
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • For the gravlax:

  • Crush the dill with the coarse salt and add the brown sugar. Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours. After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.
  • For the mustard sauce:

  • Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes