Gravlax With Mustard Sauce
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish
2
Wash and shake dry the dill and place it on the fish
3
Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish
4
Place the other half of salmon over the dill, skin side up
5
Cover the dish with aluminum foil
6
Place a smaller pan on top of the foil and weight it with some heavy cans
7
Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects
8
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill
9
With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon
10
Serve with dark pumpernickel bread and mustard sauce
11
You can also serve with chopped red onion and capers, if desired
12
1/4 cup Dijon mustard 1 teaspoon ground dry mustard 3 tablespoons sugar 2 tablespoons white wine vinegar 1/3 cup olive oil 3 tablespoons chopped fresh dill Combine the mustards, sugar, and vinegar in a small bowl
13
Slowly whisk in the oil and stir in the chopped dill
14
Serve with the gravlax
15
Yield: 3/4 cup