Recipe
Gravlax Or Dill-cured Salmon With Sauce Recipe
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Birgitta / All my dishes 3 months, 2 weeks ago
This is the traditional Swedish way to cure salmon and is in my opinion nicer than smoked salmon.
Prep:20m Servings:6
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 Birgitta |
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Fans
Ingredients
- 750 g fresh salmon filet, skin on
- 85 g sugar
- 120 g salt
- 8 tbsp chopped dill
- 1 tsp crushed white pepper
- Sauce:
- 2 tbsp mild Swedish mustard (IKEA's food corner)
- 1 tsp Dijon mustard
- 2 tbsp sugar
- 1½ tbsp red wine vinegar
- salt and ground white pepper
- 200 ml oil (not olive oil)
- chopped dill
Directions
- 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.
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romagourmet 3 months, 2 weeks ago said:
Very intresting recipe and elegant savour, thanks for sharing!
kismet 3 months, 2 weeks ago said:
I could have my own little two person delicatessen here at home with this one.Really sound wonderful. Thank-you for the recipe
jenniferbyrdez 3 months, 2 weeks ago said:
Now this is a recipe. Thanks you Birgitta.
kismet 3 months, 2 weeks ago said:
Your Welcome,just thougt it sounded good,thank-you for the return reply.
trigger 3 months ago said:
The perfect compliment to the asparagus that is coming into season now.
Great timing
Michael