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Gravlax with Mustard Sauce Recipe

Gravlax with Mustard Sauce

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Average Rating:

Total Reviews: 18

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  • on March 27, 2013

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    The Gravlax was fabulous! Didn' try the mustard sauce. It didn't need any topping.

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  • 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

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  • 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.

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  • 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!

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  • on June 08, 2011

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    Very Yummy. I used 1 tablespoon of ground white pepper because I could not find white peppercorns to crush. The entirety fed 4 people for two breakfasts.

    I opted for crackers instead of pumpernickel and I made a dill cream cheese with the left over dill I bought for the recipe. That was a raving hit! 8 ounces cream cheese, 1/8 cup finely chopped dill and 1 tablespoon of lemon juice.

    Yum yum! I will definitely be making this for years to come!

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  • on April 13, 2011

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    Very tasty. VERY EASY! could have used 1.5 lbs salmon to feed 15 guests for appetizer. Could not find white peppercorns so used black ones. Did wrap in plastic wrap which did make it easier to flip every 12 hours. Guests thought it was Scandinavian sushi! Mustard sauce was delicious and the dark rye cocktail bread was perfect with it.

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  • on May 14, 2010

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    ES DELICIOSO, LO HICE PARA MI FAMILIA Y ESTABAN FACIANDOS ; GRACIAS SHOW: BAREFOOD CONTESA.

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  • on May 12, 2010

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    Another great recipe from Ina. Many thanks! Just a quick tip to make the curing process a bit easier: Place the salmon and curing ingrdients into a large resealable plastic bag. Place the bag and contents onto a platter / dish in the fridge. Weight it down as instructed in the recipe. Turn the bage every few hours for max curing and optimal taste.

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  • on April 25, 2009

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    SO GOOD. I am not a salmon fan but this is insanely delicious. Per the reviews below I stuck with the "show" amounts and did 1/2 C's each of sugar and salt - worked just fine. I also took the plastic/saran wrap advice. The plastic wrap leaked which was fine as I kept it in a glass dish-just be aware of that. I also let it sit for 4 days (oops and it was delicious.

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  • on March 09, 2009

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    Instead of using foil, use plastic wrap instead and wrap the salmon tightly that will allow you to turn that whole fish over with ease.

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