Gravlax with Dill Mayonnaise |
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Prep Time: 4320 Minutes Cook Time: 0 Minutes |
Ready In: 4320 Minutes Servings: 4 |
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Ingredients:
2 tablespoons whole coriander seeds |
1/4 cup coarse salt |
1/4 cup cracked black peppercorns |
1/3 cup granulated sugar |
2 pounds skinless salmon fillet |
1 bunch fresh dill |
dill mayonnaise (recipe below) |
thinly sliced black bread |
4 egg yolks |
1 tablespoon dijon mustard |
3 tablespoons tarragon vinegar |
1 tablespoon granulated sugar |
1 1/4 cups olive oil |
3/4 cup soybean oil |
1 bunch chopped fresh dill leaves |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
Directions:
1. Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
2. Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
3. Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
4. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
5. DILL MAYONNAISE:
6. In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
7. Yield: 2 cups
8. *RAW EGG WARNING
9. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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