Gravlax With Mustard Sauce
- Ready In:
- 36hrs 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Gravlax
- 1⁄2 cup salt
- 1⁄2 cup sugar
- 2 tablespoons cracked white peppercorns
- 2 salmon fillets, fresh, skin-on salmon fillets (3 lbs ea)
- 3 bunches fresh dill
-
Mustard Sauce
- 1 tablespoon sweet mustard
- 1 teaspoon French mustard
- 2 teaspoons sugar
- 1 1⁄2 tablespoons white wine vinegar
- 1 pinch salt
- 1 pinch fresh ground black pepper
- 3⁄4 cup salad oil
- 1⁄2 cup chopped dill
directions
-
Gravlax:
- Mix salt, sugar and white peppercorns.
- Rub a handful of the salt mixture on both sides of the salmon fillets.
- Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.
- Cover the salmon with dill, and let stand for six hours at room temperature.
- Refrigerate for 24 to 30 hours.
-
Mustard Sauce:
- Combine the mustard, sugar, vinegar, salt and pepper in a large bowl.
- Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used).
- Refrigerate overnight.
-
To serve:
- Remove the skin from the salmon and reserve.
- Slice the fillets lengthwise very thinly and arrange on a serving platter.
- Cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.
- Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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