GRAVLAX WITH MUSTARD SAUCE
Steps:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
- Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
- Yield: 3/4 cup
DILLED GRAVLAX WITH MUSTARD SAUCE
Dorie Greenspan's fabulous salmon cured in salt, sugar and dill.
Provided by Liz Berg
Categories Seafood
Time 17m
Number Of Ingredients 12
Steps:
- For gravlax: Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant, shaking skillet frequently, about 2 minutes. Crush spices with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar. Using small knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of an 8x8x2-inch glass baking dish. Place salmon, skin side down, over the dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto the salmon. Cover with plastic wrap, pressing directly onto fish. Place another pan over the plastic, then weight down with some canned goods. Refrigerate 2 to 3 days. For sauce: Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. Scrape spices and dill off both sides of salmon (some spice mixture will remain). Thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin. Top toasts with salmon slices, sauce, and dill sprigs.
Nutrition Facts : Calories 403 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 3414 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
GRAVLAX AND MUSTARD SAUCE
Provided by Food Network
Categories appetizer
Time P3D
Yield 10 to 20 servings, depending o
Number Of Ingredients 8
Steps:
- With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire wisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill.
- for sauce: 1/2 cup dark prepared mustard, 2 teaspoons dry mustard, 1/3 cup sugar, 1/4 cup white cider vinegar,/ 2/3 cup vegetable oil and 1/3 cup chopped fresh dill.
GRAVLAX WITH SWEET MUSTARD SAUCE
This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P2D
Number Of Ingredients 12
Steps:
- Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
- Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
- Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
- Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
- Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.
GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE
Make and share this Gravlax With Sweet Mustard and Dill Sauce recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time P3D
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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 plastic wrap. 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 cure 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 up in the plastic wrap.
- 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 every 6 hours, for 3-4 days, where possible.
- Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
- Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
- Wrap tightly in plastic wrap and chill for 6 hours.
- To make the sauce: in a large 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.
- Add the fresh dill and mix well.
- To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
- Place 3-4 good slices on a plate along with a spoonful of the sauce.
- Serve with rye bread.
Nutrition Facts : Calories 640.6, Fat 35.5, SaturatedFat 5.1, Cholesterol 189.1, Sodium 260.6, Carbohydrate 16.8, Fiber 0.2, Sugar 16.4, Protein 61.1
GRAVLAX WITH MUSTARD SAUCE
Make this Gravlax with Mustard Sauce for tea time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 pounds
Number Of Ingredients 10
Steps:
- With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
- Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
- Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
- Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
- Serve on bread, topped with Mustard sauce and reserved dill.
DILLED GRAVLAX WITH MUSTARD SAUCE
This gets rave reviews on Epicurious. Its from Bon Appetit, March 2004. According to the recipe description, start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of your party). Pairs nicely with champagne or sparkling wine. NOTE: Prep time does not include the 2-3 days refrigeration time for the gravlax. Prepare accordingly.
Provided by Dr. Jenny
Categories Scandinavian
Time 17m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For gravlax:.
- Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar.
- Using small sharp knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place salmon, skin side down, atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 2 to 3 days.
- For sauce:.
- Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.).
- Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
- Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.
Nutrition Facts : Calories 261.3, Fat 16.1, SaturatedFat 2, Cholesterol 52.3, Sodium 3788.1, Carbohydrate 4.7, Fiber 0.3, Sugar 3.5, Protein 23.5
GRAVLAX WITH MUSTARD SAUCE
Steps:
- Make gravlax:
- Mix salt, sugar, and white peppercorns.
- Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
- Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
- Make mustard sauce:
- Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.
More about "dilled gravlax with mustard sauce recipes"
DILLED GRAVLAX WITH MUSTARD SAUCE RECIPE | BON APPéTIT
From bonappetit.com
- Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar.
- Using small sharp knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place salmon, skin side down, atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 2 to 3 days.
- Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. DO AHEAD Sauce can be made 3 days ahead. Cover and chill.
- Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
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