Recipe by Pets'R'us
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.
Top Review by Mimi Bobeck
Annelies, ("Pets'Rus") I have made, almost inhaled, but left over some of your "Gravad Lax With a Mustard and Dill Sauce". Originaly, my intentions we to make this to compare with my own recipe for Gravlax. Not only was this fun to make, but it was out of this world. It is similar to my version, but I do love this variation as much as my own. Also, to others reading this review, Annelies privately emailed me with a brilliant suggestion: Using the leftovers from this recipe, mix with my Spaghetti Al Limone ( With Lemon ) recipe #129667. Annelies suggested that her Gravad Lax would probably go brilliantly with my Lemon Pasta. So I took her advice, and I'm glad I did because WOW! was it ever fantastic. She is going to try a variation of her own next week when she makes the Pasta with Lemon. But she deserves all the credit for being the one who came up with the idea of marrying the 2 recipes. Bravo Annelies!
- 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
- 2 tablespoons Dijon mustard
- 1 tablespoon fine sugar
- 1 egg yolk
- 1 -2 tablespoon fresh finely chopped dill
- 150 ml vegetable oil or 150 ml peanut oil
- 1 tablespoon white wine vinegar
- salt and pepper
Directions See How It's Made
- 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 clingfilm.
- 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 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.
- 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 twice a day, for 3-4 days, if possible.
- Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
- Before 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).
- To make the sauce:.
- In 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.
- Start to add the oil at a constant pace, when used up whisk in the vinegar.
- Taste the sauce and adjust seasoning if needed, add the dill and mix well.
- To 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.
- Garnish with the dill.