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Gravlax with Sweet Mustard Sauce

 

Yield: 10 to 12 servings as a main course, 20 or more appetizer servings

2 pounds center-cut fresh salmon, skin on

1 Tablespoon sugar

1 Tablespoon salt

1 ½ Tablespoons coarsely ground black pepper

2 large bunches fresh dill

2 lemons, sliced for garnish

Thinly sliced pumpernickel rounds

Mustard sauce, recipe follows

1. Split the salmon in two halves and remove any bones. Rinse and wipe skin.

2. Combine the sugar, salt and pepper and sprinkle over the fish flesh—not the skin.

3. Coarsely chop the dill and place over one side of the flesh. Place the two salmon halves together, skin side out. Wrap tightly with cellophane wrap, then place in a glass or stainless bowl. Place a brick or heavy weight on the top. Allow to marinate 3 to 4 days..up to a week.

4. To serve, remove and reserve the dill for the Mustard Sauce and scrape off any excess salt and pepper. Slice salmon thinly and garnish the outside of the plate with the lemon. Serve with a basket of bread and the sauce.

 

Yield: 10 to 12 servings as a main course, 20 or more appetizer servings

2 pounds center-cut fresh salmon, skin on

1 Tablespoon sugar

1 Tablespoon salt

1 ½ Tablespoons coarsely ground black pepper

2 large bunches fresh dill

2 lemons, sliced for garnish

Thinly sliced pumpernickel rounds

Mustard sauce, recipe follows

1. Split the salmon in two halves and remove any bones. Rinse and wipe skin.

2. Combine the sugar, salt and pepper and sprinkle over the fish flesh—not the skin.

3. Coarsely chop the dill and place over one side of the flesh. Place the two salmon halves together, skin side out. Wrap tightly with cellophane wrap, then place in a glass or stainless bowl. Place a brick or heavy weight on the top. Allow to marinate 3 to 4 days..up to a week.

4. To serve, remove and reserve the dill for the Mustard Sauce and scrape off any excess salt and pepper. Slice salmon thinly and garnish the outside of the plate with the lemon. Serve with a basket of bread and the sauce.

 

Mustard Sauce

2 Tablespoons Dijon mustard

1 Tablespoon sugar

2 Tablespoons white vinegar

6 Tablespoons vegetable oil

1 heaping Tablespoon of chopped dill reserved from making the Gravlax

1. Mix the mustard with the sugar and vinegar. Slowly add the oil, beating as you add it. Stir in the dill and serve with the Gravlax.

 

 
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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