Gravlax with Dill Mayonnaise
c.1998, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 72 hr
- 72 hr
- 4 to 6 servings
- 2 tablespoons whole coriander seeds
- 1/4 cup coarse salt
- 1/4 cup cracked black peppercorns
- 1/3 cup granulated sugar
- 2 pounds skinless salmon fillet
- 1 bunch fresh dill
- Dill Mayonnaise (recipe below)
- Thinly sliced black bread
- DILL MAYONNAISE:
- 4 egg yolks*
- 1 tablespoon Dijon mustard
- 3 tablespoons tarragon vinegar
- 1 tablespoon granulated sugar
- 1 1/4 cups olive oil
- 3/4 cup soybean oil
- 1 bunch chopped fresh dill leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
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:
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.
Yield: 2 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.