Gravlax with Mustard Sauce
Author: Salty Fig
Recipe type: Seafood
Cuisine: American
Yield: serves 6
- 2 lbs. Salmon fillet, fresh, skin on (preferable, it holds the salmon together during the pressing process)
- 2 Tablespoons salt, Kosher
- 3 Tablespoons sugar
- 1 Tablespoon crushed black peppercorns
- ½ cup dill, fresh, chopped
- 1 Tablespoon chives, fresh, sliced thin
- Lemon, sliced
Ingredients for Mustard Sauce: - 3 Tablespoons Dijon mustard
- 2 Tablespoons sugar
- 1½ Tablespoons white vinegar
- 6 oz. Olive oil
- 1 Tablespoon fresh dill, chopped
- Cut the salmon fillet into two equal pieces and place on a sheet of heavy duty aluminum foil.
- Combine the salt, sugar, and black peppercorns into a mixture.
- Place an equal amount of the mixture on top of each piece of salmon.
- Place one ½ of the dill on top of each piece of salmon.
- Place the salmon dill sides together, one on top of the other.
- Wrap the salmon tightly in the heavy duty aluminum foil.
- Wrap a 10 lb. weight (or something equivalent) in heavy duty aluminum foil.
- Place the salmon on a tray in the refrigerator with the weight on top. Allow to sit for 1½ days.
- After 1½ days, turn the salmon over and replace the weight for another 1½ days.
- At the end of three days the salmon is ready to eat.
- Remove the salmon from the foil. Gently scrape the dill, and spices off the fillets. Do not rinse with water.
- Using a sharp knife, carefully remove the salmon skin from each fillet.
- Slice the salmon very thin, and place it on a chilled platter.
- Garnish with fresh chives, lemon slices, and Mustard Sauce.
Method for the Mustard Sauce: - Whisk the above ingredients together.
- Serve in a small bowl along side the salmon.
Recipe by Salty Fig at http://www.saltyfig.com/2015/02/gravlax-mustard-sauce/
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