Recipe courtesy of Anna-Lena Skold
Gravlax
- Level: Intermediate
- Total: 2 days 20 min
- Prep: 20 min
- Inactive: 2 days
Ingredients
1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
Hovmastarsas Sweet Dill and Mustard Sauce:
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill
Directions
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
Hovmastarsas Sweet Dill and Mustard Sauce:
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.