Dilled Gravlax With Mustard Sauce

Serves: 6

Amos O'Hara

1 January 1970

Based on User reviews:

48

Spice

51

Sweetness

48

Sourness

38

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 tsp

Whole Black Peppercorns

1 tsp

Coriander Seed

2 tbsps

Sea Salt

2 tsps

Sugar

1

Salmon Fillet (1-pound, skin on)

1

Dill (sprigs)

2 tbsps

Honey Mustard

1 tbsp

Distilled White Vinegar

1 tsp

Salt

Directions:

1

For gravlax: Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes

2

Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan

3

Transfer spices to small bowl

4

Mix in salt and sugar

5

Using small sharp knife, poke 12 small holes through skin of salmon

6

Rub 1/3 of spice mixture over skin

7

Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish

8

Place salmon, skin side down, atop dill

9

Rub remaining spice mixture into top of salmon

10

Press 2/3 cup chopped dill onto salmon

11

Cover with plastic wrap, pressing directly onto fish

12

Place plate or another pan atop plastic

13

Place heavy cans on plate

14

Refrigerate 2 to 3 days

15

Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes

16

Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan

17

Transfer spices to small bowl

18

Mix in salt and sugar

19

Using small sharp knife, poke 12 small holes through skin of salmon

20

Rub 1/3 of spice mixture over skin

21

Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish

22

Place salmon, skin side down, atop dill

23

Rub remaining spice mixture into top of salmon

24

Press 2/3 cup chopped dill onto salmon

25

Cover with plastic wrap, pressing directly onto fish

26

Place plate or another pan atop plastic

27

Place heavy cans on plate

28

Refrigerate 2 to 3 days

29

For sauce: Whisk mustard and vinegar in small bowl to blend

30

Gradually whisk in oil

31

Stir in chopped dill and salt

32

Season with ground black pepper

33

(Sauce can be made 3 days ahead

34

Cover and chill

35

) Whisk mustard and vinegar in small bowl to blend

36

Gradually whisk in oil

37

Stir in chopped dill and salt

38

Season with ground black pepper

39

(Sauce can be made 3 days ahead

40

Cover and chill

41

) Scrape spices and dill off both sides of salmon (some spice mixture will remain)

42

Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin

43

Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs

44

Scrape spices and dill off both sides of salmon (some spice mixture will remain)

45

Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin

46

Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs