Gravlax with Mustard Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 308
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 45
- Sodium
- 245
- Total: 1 day 6 hr
- Prep: 6 hr
- Cook: 1 day
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, recipe follows
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
- 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.
MUSTARD SAUCE
- 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.