Gravlax With Sweet Mustard Sauce Recipes

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.

GRAVLAX WITH SWEET MUSTARD SAUCE

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 MUSTARD SAUCE

Steps:

• 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 six hours at room temperature.
• Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
• To serve:
• Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
• Decorate the platter with lemon, dill and skin.
• Mix the mustards, 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 the chopped dill.

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

GRAVLAX WITH MUSTARD SAUCE

Steps:

• Gravlax:
• Mix salt, sugar and white peppercorns.
• Rub a handful of the salt mixture on both sides of the salmon fillets.
• Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.
• Cover the salmon with dill, and let stand for six hours at room temperature.
• Refrigerate for 24 to 30 hours.
• Mustard Sauce:
• Combine the mustard, sugar, vinegar, salt and pepper in a large bowl.
• Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used).
• Refrigerate overnight.
• To serve:
• Remove the skin from the salmon and reserve.
• Slice the fillets lengthwise very thinly and arrange on a serving platter.
• Cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.
• Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.

GRAVLAX WITH MUSTARD SAUCE

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.

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE

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.