Gravlax With Mustard Sauce

"This recipe is from Marcus Samuelsson from the Food TV Network."
 
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Ready In:
36hrs 20mins
Ingredients:
13
Serves:
4
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ingredients

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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

<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> 8724165"
 
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