Gravlax With Mustard and Dill Sauce

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READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons Dijon mustard
  • 2
    teaspoons superfine sugar
  • 1
    teaspoon lemon juice
  • 1
    egg yolk
  • 23
    cup peanut oil
  • 1
    tablespoon dill, chopped
  • 1
    lb gravlax
  • rye bread, to serve
  • freshly ground salt and pepper
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DIRECTIONS

  • 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.
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