Prep
15 min
Cook
48 hr
Total
48 hr 15 min
Servings
10

Method

  1. Cut the salmon in half widthwise and place one half of the fish, skin side down, in a deep dish.

  2. Wash and dry the dill, then place it on top of the fish.

  3. In a small bowl, mix together the salt, sugar, crushed peppercorns, and fennel seeds. Sprinkle this mixture evenly over the piece of fish.

  4. Put the other half of the salmon on top of the dill, skin side up.

  5. Cover the dish with aluminum foil.

  6. Place a smaller pan on top of the foil and weigh it down with heavy cans.

  7. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.

  8. Lay each piece of salmon flat on a cutting board and remove the bunch of dill.

  9. Sprinkle the top with chopped dill.

  10. Using a long, thin slicing knife, slice the salmon into long, thin slices like smoked salmon.

  11. Serve with dark pumpernickel bread and mustard sauce.

  12. Optionally, serve with chopped red onion and capers.

  13. To make the mustard sauce, combine the Dijon mustard, dry mustard, sugar, and white wine vinegar in a small bowl.

  14. Slowly whisk in the olive oil and stir in the chopped fresh dill.

  15. Serve the mustard sauce with the gravlax.

  16. 16

About this recipe

Are you looking for a delicious and elegant dish to impress your guests? Look no further than gravlax with mustard sauce! This Scandinavian delicacy is not only visually appealing but also bursting with flavor. In this article, we will explore the art of making gravlax and the perfect mustard sauce to complement it. So, let's dive in!

What is Gravlax?

Gravlax is a traditional Nordic dish made from cured salmon. The name "gravlax" translates to "buried salmon," as it was traditionally prepared by burying the fish in a mixture of salt, sugar, and dill. The curing process gives the salmon a delicate, silky texture and a unique flavor profile. It's no wonder gravlax has become a favorite among seafood enthusiasts!

The Art of Making Gravlax

Making gravlax is a simple yet delicate process. Start by selecting a high-quality salmon fillet, preferably with the skin on. Then, mix together a combination of salt, sugar, and freshly ground black pepper. This mixture acts as a dry brine, drawing out the moisture from the salmon and infusing it with flavor.

Next, generously coat both sides of the salmon fillet with the salt-sugar mixture. Place the fillet in a shallow dish and cover it tightly with plastic wrap. This step is crucial as it creates a sealed environment for the curing process to take place.

Refrigerate the salmon for at least 24 hours, flipping it over halfway through. During this time, the salt-sugar mixture will penetrate the salmon, resulting in a perfectly cured gravlax. Once the curing process is complete, remove the salmon from the dish and gently rinse off any excess salt.

The Perfect Mustard Sauce

No gravlax is complete without a tangy mustard sauce to accompany it. The mustard sauce adds a burst of flavor and creaminess that perfectly complements the cured salmon. To make the sauce, simply combine Dijon mustard, honey, lemon juice, and a pinch of salt in a bowl. Mix well until smooth and creamy.

Feel free to experiment with different variations of the mustard sauce. You can add horseradish for an extra kick or incorporate fresh herbs like dill or chives for added freshness. The possibilities are endless!

How to Serve Gravlax with Mustard Sauce

Now that you have your beautifully cured gravlax and tangy mustard sauce, it's time to serve them up! Start by thinly slicing the gravlax, ensuring each slice showcases the vibrant pink color and marbled texture. Arrange the slices on a platter or individual plates, depending on your preference.

Drizzle the mustard sauce generously over the gravlax, allowing it to cascade down the slices. Garnish with fresh dill sprigs or a sprinkle of chopped chives for an added touch of elegance. Serve with toasted bread or crisp crackers to create the perfect bite-sized appetizer or light lunch.

Conclusion

Gravlax with mustard sauce is a culinary masterpiece that combines the freshness of salmon with the boldness of mustard. The curing process transforms the salmon into a tender and flavorful delight, while the mustard sauce adds a zingy and creamy element. Whether you're hosting a dinner party or simply treating yourself, gravlax with mustard sauce is sure to impress.

Frequently asked questions

Can I use any type of salmon for gravlax?

While any type of salmon can be used, it's best to choose a high-quality, fresh fillet for optimal flavor and texture.

How long can I store gravlax?

Gravlax can be stored in the refrigerator for up to a week. Make sure to wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness.

Can I freeze gravlax?

Yes, you can freeze gravlax for up to three months. It's recommended to slice the gravlax before freezing for convenience.

Can I use a different type of mustard?

Absolutely! Feel free to experiment with different types of mustard, such as whole grain or spicy mustard, to customize the flavor of your sauce.

Can I substitute the honey in the mustard sauce?

Yes, you can substitute honey with maple syrup or agave nectar for a different flavor profile.

Can I serve gravlax with other sauces?

While mustard sauce is a classic pairing, you can also serve gravlax with dill sauce, lemon aioli, or even a tangy cranberry relish for a festive twist.

Can I use gravlax in other dishes?

Absolutely! Gravlax can be used in a variety of dishes, such as salads, sandwiches, or even as a topping for scrambled eggs.

Is gravlax suitable for special dietary needs?

Gravlax is naturally gluten-free and can be enjoyed by individuals with gluten intolerance. However, it's important to check the ingredients of the mustard sauce for any potential allergens.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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