Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Gravlax with Dill Mayonnaise
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- Level: Easy
- Total: 3 days
- Prep: 3 days
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1053
- Total Fat
- 95 g
- Saturated Fat
- 16 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 33 g
- Cholesterol
- 181 mg
- Sodium
- 611 mg
- Level: Easy
- Total: 3 days
- Prep: 3 days
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1053
- Total Fat
- 95 g
- Saturated Fat
- 16 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 33 g
- Cholesterol
- 181 mg
- Sodium
- 611 mg
Ingredients
DILL MAYONNAISE:
Directions
- Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
- Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
- Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
- To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
DILL MAYONNAISE:
Yield:
2 cups
- In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
