Gravlax
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
50
Sourness
33
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Kosher Salt4 tbsps
Sugar1360 g
Salmon Fillet (halved)1 cup
Dill (chopped stems)1 cup
Honey Mustard2 tbsps
Dijon Mustard2 tbsps
Water600 g
Vegetable Oil3 tbsps
Red Wine Vinegar1
SaltDirections:
1
Mix together the kosher salt, sugar, and peppercorns
2
Rub each side of the salmon thoroughly with the salt and sugar mixture and place them in a deep dish, on top of each other, with the dill in between
3
Wrap with plastic wrap and set aside at room temperature for about 1 to 2 hours
4
Place in the refrigerator and allow the salmon to cure for 24 hours
5
After 24 hours, flip them around so that the bottom piece of salmon is on top, and refrigerate for another 24 hours
6
After 48 hours, the salmon is ready to be sliced
7
Slice into paper-thin slices and serve with Mustard Sauce and toast
8
Serving suggestion: toasts
9
In the bowl of an electric mixer fitted with a whisk attachment, mix the mustards, water, and sugar
10
Add the oil slowly, constantly whisking
11
If you add to much oil at the same time, it might break
12
Season with vinegar, salt, and pepper
13
Yield: 24 servings, as an hors d'oeurve