Gravlax With Mustard and Dill Sauce Recipe

Name: Gravlax With Mustard and Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs fresh salmon (centre cut); 1 bunch fresh dill (1 large bunch, chopped coarse); ¼ cup pickling salt; ¼ cup sugar; 2 tablespoons white peppercorns, crushed; 4 tablespoons grainy mustard; 1 teaspoon dry mustard; 3 tablespoons sugar; 2 tablespoons white vinegar; ⅓ cup vegetable oil; 3 tablespoons fresh dill, chopped fine

Servings: persons

3 12 lbs fresh salmon (centre cut)
1 bunch fresh dill (1 large bunch, chopped coarse)
¼ cup pickling salt
¼ cup sugar
2 tablespoons white peppercorns, crushed
4 tablespoons grainy mustard
1 teaspoon dry mustard
3 tablespoons sugar
2 tablespoons white vinegar
⅓ cup vegetable oil
3 tablespoons fresh dill, chopped fine

1
Have the salmon filleted into 2 matching pieces.
2
Place one fillet, skin side down in a deep baking dish or casserole.
3
Sprinkle dill over salmon.
4
Combine salt, sugar and crushed peppercorns.
5
Sprinkle evenly over dill.
6
Top with other half of the fish, skin side up.
7
Cover with foil and set a heavy platter slightly larger than the salmon on top.
8
Pile the platter with 3 or 4 cans of food.
9
Place in fridge for 48 hours.
10
Turn fish every 12 hours, basting with liquid marinade that has accumulated -- separating the halves to baste the salmon inside.
11
Replace the platter and weights each time.
12
After 48 hours, remove fish from marinade, scrape away dill and seasoning and pat dry with paper towels.
13
Place separate halves, skin side down on a carving board and slice the salmon halves thinly on the diagonal, detaching each slice from the skin.
14
Mustard Sauce: In a small bowl, combine mustards, sugar and vinegar.
15
Slowly whisk in oil until mixture thickens.
16
Stir in dill.
17
Cover and chill.
18
Just before serving, whisk sauce.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 12 lbs fresh salmon (centre cut), 1 bunch fresh dill (1 large bunch, chopped coarse), ¼ cup pickling salt, ¼ cup sugar, and more.

Yes, Gravlax With Mustard and Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gravlax With Mustard and Dill Sauce

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