Gravlax With Sweet Mustard And Dill Sauce Recipes

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE

Steps:

• To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine.
• Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
• Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
• Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
• Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
• Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
• Wrap tightly in plastic wrap and chill for 6 hours.
• To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
• Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
• Add the fresh dill and mix well.
• To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
• Place 3-4 good slices on a plate along with a spoonful of the sauce.
• Serve with rye bread.

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
• Cover the salmon with dill and let it stand for six hours at room temperature.
• Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
• To serve:
• Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
• Decorate the platter with lemon, dill and skin.
• Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
• Cover the salmon with dill and let it stand for six hours at room temperature.
• Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
• To serve:
• Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
• Decorate the platter with lemon, dill and skin.
• Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. 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.
• Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
• 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. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
• Yield: 3/4 cup

GRAVLAX WITH MUSTARD AND DILL SAUCE

Steps:

• Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
• Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
• Stir in the dill and season to taste.
• Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
• Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
• Serve straight away with rye bread.

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Make gravlax:
• Mix salt, sugar, and white peppercorns.
• Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
• Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
• Make mustard sauce:
• Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
• Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.

GRAVLAX WITH SWEET MUSTARD SAUCE

Steps:

• Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
• Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
• Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
• Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
• Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.