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Scandinavian · Starter
Gravlax with Mustard Sauce
Salmon cured for two to three days under a weighted blanket of salt, sugar, pepper and dill, then sliced thin and served with a sweet mustard sauce. The salt firms and seasons the fish as it draws out water.
- YieldServes 4
- Hands-on50 min
- Total2 d 1 h
- Difficulty
Ingredients
Cure
- 25 gcoarse salt
- 15 gsugar
- to tastefreshly ground pepper
- ½ bunchfresh dill, about 60 g in all, rinsed and dried
- 500 gfresh salmon, skin on, one piece, pin-boned; previously frozen (at -20 C for 7 days) and thawed
Mustard sauce
- 15 gdark brown sugar
- 1 tspwine vinegar, 5 ml
- 40 mlDijon mustard
- 40 mlsweet mustard
- 5 gsalt
- 3½ gpepper
- 65 mlgood-quality olive oil
- to tastefresh dill, chopped
To serve
- to tastelemon wedges and breadoptional
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