Gravelax with mustard sauce recipe

Gravelax with Mustard Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Gravelax with mustard sauce is a delightful Scandinavian dish that combines the richness of cured salmon with the tanginess of a mustard-based sauce. This recipe takes the traditional gravlax to new heights by infusing it with flavors of dill, lemon, and juniper berries. The result is a melt-in-your-mouth salmon dish that is perfect for any occasion. Whether you're hosting a brunch or looking for an elegant appetizer, this recipe is sure to impress your guests with its vibrant flavors and beautiful presentation.

Keywords: Gravelax, mustard sauce, Scandinavian, cured salmon, dill

Gravelax with mustard sauce recipe details

Gravelax with mustard sauce recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

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

Instructions

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.

Preparation time:
ca. 40 min
Resting time:
ca. 2 days
Grade of difficulty:
medium
Calories per portion:
n/a