Gravlax with Mustard Sauce

Total Time:
30 hr
Prep:
6 hr
Cook:
24 hr

Level:
Easy

Ingredients
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 tablespoons cracked white peppercorns
  • 2 to3 pounds fresh salmon filets (preferably center piece, skin on)
  • 3 bunches fresh dill
  • Accompaniment:
  • Mustard sauce
  • MUSTARD SAUCE
  • 1 tablespoon sweet mustard
  • 1 teaspoon French mustard
  • 2 teaspoons sugar
  • 1 1/2 tablespoons white wine vinegar
  • Salt
  • Pepper
  • 3/4 cup salad oil
  • 1/4 cup chopped dill
Directions
Accompaniment:
  • 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 six hours at room temperature.

  • Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.

  • To serve:

  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.

  • Decorate the platter with lemon, dill and skin.

  • Mix the mustards, 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 the chopped dill.


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    Gravlax with Mustard Sauce

    Recipe courtesy of Ina Garten