Grilled Gravad Lax Stallmastaregarden Style

Total Time
30mins
Prep 20 mins
Cook 10 mins

Newspaper clipping with a recipe from the Stallmastaregarden restaurant in Stockholm, Sweden found in my Grandmother's recipe box. Does not count the curing time.

Ingredients Nutrition

Directions

  1. Put salt, sugar, dill and pepper over salmon and let stand for 24 hours in refriderator.
  2. Mix butter, dill and parsley together and form 6 pats of butter, refridgerating till good and hard.
  3. Beat the egg yolks. Add mustards, sugar, and salt mixing well. Add olive oil very gradually, as for mayonnaise, beating constantly until the desired thickness is reached. Beat in the vinegar and add a little more olive oil, if necessary. Stir in the minced dill. Chill.
  4. Drain salmon and place under broiler about 3-4 min on each side so that it is hot and slightly brown on the outside and cold on the inside when you eat it.
  5. Put on each serving one pat of the herbed butter and serve with the mustard sauce.