Gravelax with mustard sauce recipe
Gravelax with Mustard Sauce recipe
|2||fresh salmon fillets of the same size with skin intact, about 3 lb weight, all scales removed|
|100 g||coarse sea salt|
|60 g||superfine sugar|
|2 tbsp||crushed white peppercorns|
|2 large||bunches fresh dill|
|For the sauce:|
|6 tbsp||Dijon mustard|
|2 tsp||superfine sugar|
|125 ml||white wine vinegar|
|200 ml||peanut oil or vegetable oil|
|2 tbsp||minced fresh dill|
Pat the fillets dry with paper towels. In a bowl, mix together the salt, sugar and peppercorns. Place 5 of the dill sprigs on the bottom of a shallow baking dish. Lay one of the salmon fillets on top, skin side down. Sprinkle with half of the salt mixture and top with all but 5 of the remaining dill sprigs. Sprinkle with the remaining salt mixture and place the second piece of salmon, skin side up, a top the first. Lay the 5 remaining dill sprigs on top. Place a plate on top of the salmon and set a weight (about 1 kg) on top. Cover and refrigerate for 36-48 hours, turning the fillets over every 12 hours and draining off any liquid in the dish.
At the end of this time, rinse the fillets several times under cold water and pat dry with paper towels. Place the fillets skin side down on a work surface and cut on the diagonal across the grain into thin slices without cutting into the skin. Refrigerate the salmon while you make the sauce.
In a small bowl, stir together the mustard, sugar and vinegar. Gradually add the oil in a thin, steady stream, beating with a whisk or an electric mixer until you have a fully emulsified sauce. Stir in the minced dill and pour into a sauce dish. Guest should dip the salmon in the sauce before eating. Serve with thin slices of toast or rye bread and offer lemon wedges on the side.
ca. 40 min
ca. 2 days
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