Gravlax Or Dill-cured Salmon With Sauce
From birgitta 16 years ago
- - to make
- Serves 6
This is the traditional Swedish way to cure salmon and is in my opinion nicer than smoked salmon.
Ingredients
- 750 g fresh salmon filet, skin on shopping list
- 85 g sugar shopping list
- 120 g salt shopping list
- 8 tbsp chopped dill shopping list
- 1 tsp crushed white pepper shopping list
- Sauce: shopping list
- 2 tbsp mild Swedish mustard (IKEA's food corner) shopping list
- 1 tsp Dijon mustard shopping list
- 2 tbsp sugar shopping list
- 1½ tbsp red wine vinegar shopping list
- salt and ground white pepper shopping list
- 200 ml oil (not olive oil) shopping list
- chopped dill shopping list
How to make it
- Scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin for the marinade to penetrate.
- Mix salt, sugar, pepper and sprinkle it underneath and on top of the salmon filet together with plenty of dill.
- Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
- Rinse the salmon in cold water. Cut into very thin slices at a slant/ angle without getting too close to the skin, so the dark salmon is included.
- ***
- Gravlax sauce: mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
- ***
- Serve with lemon wedges and dark rye bread.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- sampo_torgo PRAIRIEVILLE, LA
- onionator Pullman, WA
- trigger MA
- birgitta London, GB
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The Rating
Reviewed by 2 people-
The perfect compliment to the asparagus that is coming into season now.
Great timing
Michael
trigger
in loved it
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Now this is a recipe. Thanks you Birgitta.
jenniferbyrdez
in kenner loved it
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