Gravlax Or Dill-cured Salmon With Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
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 |
11/2 tbsp red wine vinegar |
salt and ground white pepper |
200 ml oil (not olive oil) |
chopped dill |
Directions:
1. 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.
2. Mix salt, sugar, pepper and sprinkle it underneath and on top of the salmon filet together with plenty of dill.
3. 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.
4. 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.
5. 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.
6. Serve with lemon wedges and dark rye bread.
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