Gravlax With Mustard and Dill Sauce
- Ready In:
- 48hrs 20mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Gravlax
- 3 1⁄2 lbs fresh salmon (centre cut)
- 1 bunch fresh dill (1 large bunch, chopped coarse)
- 1⁄4 cup pickling salt
- 1⁄4 cup sugar
- 2 tablespoons white peppercorns, crushed
-
Mustard Dill Sauce
- 4 tablespoons grainy mustard
- 1 teaspoon dry mustard
- 3 tablespoons sugar
- 2 tablespoons white vinegar
- 1⁄3 cup vegetable oil
- 3 tablespoons fresh dill, chopped fine
directions
- Have the salmon filleted into 2 matching pieces.
- Place one fillet, skin side down in a deep baking dish or casserole. Sprinkle dill over salmon.
- Combine salt, sugar and crushed peppercorns. Sprinkle evenly over dill. Top with other half of the fish, skin side up. Cover with foil and set a heavy platter slightly larger than the salmon on top. Pile the platter with 3 or 4 cans of food.
- Place in fridge for 48 hours.
- Turn fish every 12 hours, basting with liquid marinade that has accumulated -- separating the halves to baste the salmon inside. Replace the platter and weights each time.
- After 48 hours, remove fish from marinade, scrape away dill and seasoning and pat dry with paper towels. Place separate halves, skin side down on a carving board and slice the salmon halves thinly on the diagonal, detaching each slice from the skin.
- Mustard Sauce: In a small bowl, combine mustards, sugar and vinegar. Slowly whisk in oil until mixture thickens. Stir in dill. Cover and chill. Just before serving, whisk sauce.
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