Gravlax with Spicy Mustard Sauce

1. 1

   Combine the sugar, salt, and pepper in a bowl to make the sugar mixture.

2. 2

   In another bowl, combine the dill, chervil, parsley, and lemon balm to make the herb mixture.

3. 3

   In a third bowl combine all the ingredients for the mustard sauce and stir to mix.

4. 4

   Cover the bowl and refrigerate.

5. 5

   Place 1 salmon fillet skin side down in a shallow bowl.

6. 6

   Sprinkle half of the sugar mixture over the fillet, then half of the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture.

7. 7

   Place the second fillet on top of the first, flesh to flesh, and wrap with plastic wrap.

8. 8

   Place the wrapped fillets in a shallow pan and weigh them down with something heavy, like a cast iron skillet filled with a couple of bricks.

9. 9

   Refrigerate for 24 hours, then flip the fillets, weigh them down, and refrigerate for another 24 hours.

10. 10

    Thinly slice the salmon; serve with rye or black bread and the mustard sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.