1/6 Photos of Gravad Lax With a Mustard and Dill Sauce
I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.
My Private Note
Units: US | Metric
- 2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
- 1 cup finely chopped fresh dill
- 2 ounces coarse rock salt
- 2 ounces fine sugar
- 1 tablespoon white peppercorns, crushed
- some dill (to garnish)
For the Mustard and Dill Sauce
- 1To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
- 2Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
- 3Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
- 4Sprinkle over half of the curing mix 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 loosely in the cling film.
- 5Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
- 6Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
- 7Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
- 8Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
- 9To make the sauce:.
- 10In a 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.
- 11Start to add the oil at a constant pace, when used up whisk in the vinegar.
- 12Taste the sauce and adjust seasoning if needed, add the dill and mix well.
- 13To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
- 14Garnish with the dill.
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Nutritional Facts for Gravad Lax With a Mustard and Dill Sauce
Serving Size: 1 (89 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 279.4
- Calories from Fat 177
- Total Fat 19.7 g
- Saturated Fat 2.7 g
- Cholesterol 64.9 mg
- Sodium 96.9 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 0.1 g
- Sugars 8.7 g
- Protein 16.3 g
The following items or measurements are not included:
white wine vinegar