Mormors Swedish Gravlax With Mustard Dill Sauce To Match Recipes

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MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH



Mormors Swedish Gravlax with Mustard Dill Sauce to Match image

Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.

Provided by lhavekost

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix salt, sugar, and white pepper to form the seasoning mix.
  • Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
  • Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
  • Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
  • Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
  • Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
  • Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
  • Wrap tightly with the aluminum foil previously laid over the dish.
  • Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
  • Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
  • Wait another 2 days and voila! Unwrap the salmon and scrape off all the excess dill and dry mix. You now have gravlax ready to serve. Slice it thinly along the grain of the fish with a fillet knife (check youtube for technique).
  • To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!

MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH



Mormors Swedish Gravlax With Mustard Dill Sauce to Match image

Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.

Provided by Lars H.

Categories     Sauces

Time P4DT30m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg salmon, with skin on in 2 pieces of even size (best are the middle pieces)
2 tablespoons normal salt
3 tablespoons normal white sugar
2 pinches white pepper (careful with this, it's very strong!)
5 tablespoons fresh dill, roughly chopped
1/3 liter cheap dark liquor, to wash salmon (cognac, brandy, whiskey)
2 egg yolks (at room temperature)
4 tablespoons milk mustard (yellow american hot dog style)
2 tablespoons strong mustard (non-grainy Dijon)
4 tablespoons normal white sugar
2 pinches salt
2 pinches ground black pepper
1 tablespoon white wine vinegar
3 tablespoons olive oil
4 tablespoons fresh dill, finely chopped without stems
1 teaspoon lemon juice

Steps:

  • Mix salt, sugar, and white pepper to form the seasoning mix.
  • Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
  • Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
  • Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
  • Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
  • Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
  • Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
  • Wrap tightly with the aluminum foil previously laid over the dish.
  • Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
  • Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
  • Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique).
  • To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!

Nutrition Facts : Calories 533.2, Fat 24.1, SaturatedFat 4.2, Cholesterol 198, Sodium 4013.5, Carbohydrate 23.8, Fiber 0.8, Sugar 22.3, Protein 53.5

GRAVLAX AND MUSTARD SAUCE



Gravlax and Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time P3D

Yield 10 to 20 servings, depending o

Number Of Ingredients 8

5-6 pound side of boneless filet of salmon, skin left on
2 red onions, sliced wafer thin
bunch fresh dill, leaves pulled off the stem, chopped
1/4 cup salt
1/2 cup sugar
1/4 cup green peppercorns, coarsely chopped
1 tablespoon juniper berries, lightly crushed
juice of 2 lemons mixed with 1 teaspoon vanilla

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 MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

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 SWEET MUSTARD AND DILL SAUCE



Gravlax With Sweet Mustard and Dill Sauce image

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

2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
2 bunches fresh dill, chopped
4 ounces coarse rock salt
3 ounces superfine sugar
1 tablespoon white peppercorns, crushed
2 tablespoons Dijon mustard
1 tablespoon superfine sugar
1 egg yolk
4 tablespoons freshly chopped fresh dill
2/3 cup vegetable oil
1 tablespoon white wine vinegar
salt and pepper
rye bread

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



Gravlax with Mustard Sauce image

Provided by Marcus Samuelsson

Categories     Mustard     Appetizer     Marinate     No-Cook     Salmon     Healthy     Dill

Number Of Ingredients 14

For gravlax:
One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
1 cup salt
1 cup sugar
2 tbs. cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce:
1 tbs. sweet mustard
1 tsp. French mustard
2 tsp. sugar
1 1/2 tbs. white wine vinegar
Salt and pepper
3/4 cup salad oil
1/4 cup chopped dill

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



Gravlax with Sweet Mustard Sauce image

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

1 side skin-on wild salmon (about 3 pounds), halved crosswise
2 cups fennel fronds or fresh dill, coarsely chopped
1/2 cup sugar
1/2 cup coarse salt
3 tablespoons coarsely chopped lemon zest
1 1/2 teaspoons whole pink or black peppercorns, crushed
1 tablespoon caraway seeds, crushed (optional)
1 tablespoon aquavit or vodka
Sweet Mustard Sauce(optional)
1 loaf pumpernickel bread, thinly sliced and crusts removed
1 small red onion, thinly sliced
1 fennel bulb or cucumber (peeled and seeded), thinly sliced

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.

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2021-09-24 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. Step 3: Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down.
From prideofbristolbay.com


GRAVLAX WITH MUSTARD DILL SAUCE | CANADIAN LIVING
In bowl, combine dill, salt, sugar and peppercorns. Sprinkle 1/2 cup of the salt mixture in centre of prepared pan; place salmon, skin side down, over top. Sprinkle with remaining salt mixture. Fold plastic wrap over fish, wrapping tightly. Place separate baking sheet on fish; weigh down with six 540 ml cans. Refrigerate for 48 hours.
From canadianliving.com


SWEDISH MUSTARD RECIPE - CREATE THE MOST AMAZING DISHES
Combine the mustard, vinegar, sugar, salt and white pepper in a bowl. Whisk with an electric mixer at low speed as you pour in the oil in a slow and continuous stream. The sauce will thicken in about one minute. Add the minced dill and fold it in. Keep the sauce chilled. Recipe Notes.
From recipeshappy.com


MUSTARD DILL SAUCE FOR GRAVLAX - GRAVLAXSåS - YOUTUBE
Mustard Dill Sauce for Gravlax - GravlaxsåsTo celebrate the holidays we made both gravlax and a mustard dill sauce the other day. The wonderful Dill Mustard...
From youtube.com


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