Photo: Gravlax with Mustard Sauce Recipe
Ingredients
- 3 pounds fresh salmon, center cut
- 1 large bunch of dill, plus 1/4 cup chopped dill for serving
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tablespoons white peppercorns, crushed
- 1 tablespoon whole fennel seeds
- Pumpernickel bread, for serving
- Mustard Sauce, recipe follows
Directions
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
Mustard Sauce:
1/4 cup Dijon mustard
1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill
Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
Yield: 3/4 cup
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By bmabmw_8125977
Seabeck, WA
on December 28, 2011
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Wow! This recipe has become my favorite "go-to" !! I live on a beach in Washington State with salmon season a big part of life. What to do with all that salmon?! Now I can take salmon out of the freezer and have a party, gift or sandwich with this recipe so easily it's embarrasing! It just takes a couple of days in the fridge! I am taking it to a friend's wine club next month and can't wait to tell everyone how easy this is -- I may even take the ingredients and assemble one in front of everyone right then and there. TRY THIS RECIPE!! IT'S SOOOOO EASY!! Barbara
By pennywisegal02_...
West Covina, CA
on September 30, 2011
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This review is just for the sauce. Its perfect, not too strong and not too sweet. Perfect to go on top of any protein.
By gpdogma_1140877
Miami, FL
on August 08, 2011
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Thanks to the reviews posted here, this was much easier since I put everything into a ziplock bag for easy turning. I cut the recipe in half and used 1 1/2 pounds of salmon. It was still a lot of fish once it was all sliced. The mustard sauce and pumpernickel bread really finish this off nicely. I served this with cocktails and made another of Ina's "no cook" ideas to serve along with this, Fromage Blanc with fresh green herbs & crackers. Everything tasted really good together and it went great with Champagne! This was fun to make & fun to eat too!
Read all 17 reviews