| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Gravlax with Mustard Sauce |
This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is prized
around the world. It's sliced paper-thin and served on dark bread as an appetizer, on
an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-
mustard sauce.Gravlax can usually be found in gourmet markets or specialty fish
markets. It can be stored, tightly wrapped, in the refrigerator for up to a week.
For gravlax
One 2-3 lb. fresh salmon fillet [preferably center piece, skin on]
1 cup salt
1 cup sugar
2 tablespoons cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
coarse salt
freshly ground black pepper
3/4 cup salad oil
1/4 cup chopped dill
Method
Make gravlax: Mix salt, sugar, and white peppercorns. Take a handful and rub it on
both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on
top. Cover the salmon with dill, and let it stand for 6 hours at room temperature.
Refrigerate for 24-30 hours, depending on how thick the salmon is.
Make mustard sauce: Mix the mustard, sugar, and vinegar, and season with pinches of
salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce
has a mayonnaise-like consistency, stir in chopped dill.
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in
pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet.
Decorate platter with lemon, dill, and skin.
Cook’s Notes
• Since the salmon in this recipe will be cured, and not cooked by heat, it is
essential that you use only fresh, highest quality fish.
• Slice the gravlax as thinly as possible, using the longest, sharpest knife you have. I
would suggest a gentle, gliding motion so that you don't crush the fish.
• When the gravlax has finished curing, cut it into smaller, more manageable pieces,
and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or
frozen.
Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.
around the world. It's sliced paper-thin and served on dark bread as an appetizer, on
an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-
mustard sauce.Gravlax can usually be found in gourmet markets or specialty fish
markets. It can be stored, tightly wrapped, in the refrigerator for up to a week.
For gravlax
One 2-3 lb. fresh salmon fillet [preferably center piece, skin on]
1 cup salt
1 cup sugar
2 tablespoons cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
coarse salt
freshly ground black pepper
3/4 cup salad oil
1/4 cup chopped dill
Method
Make gravlax: Mix salt, sugar, and white peppercorns. Take a handful and rub it on
both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on
top. Cover the salmon with dill, and let it stand for 6 hours at room temperature.
Refrigerate for 24-30 hours, depending on how thick the salmon is.
Make mustard sauce: Mix the mustard, sugar, and vinegar, and season with pinches of
salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce
has a mayonnaise-like consistency, stir in chopped dill.
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in
pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet.
Decorate platter with lemon, dill, and skin.
Cook’s Notes
• Since the salmon in this recipe will be cured, and not cooked by heat, it is
essential that you use only fresh, highest quality fish.
• Slice the gravlax as thinly as possible, using the longest, sharpest knife you have. I
would suggest a gentle, gliding motion so that you don't crush the fish.
• When the gravlax has finished curing, cut it into smaller, more manageable pieces,
and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or
frozen.
Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.