Directions:
- To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine.
- Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
- Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
- Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
- Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
- Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
- Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
- Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
- Wrap tightly in plastic wrap and chill for 6 hours.
- To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
- Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
- Add the fresh dill and mix well.
- To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
- Place 3-4 good slices on a plate along with a spoonful of the sauce.
- Serve with rye bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.58 Kcal (2314 kJ) | ||
| Calories from fat | 294.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.72g | 50% | |
|---|---|---|---|
| Cholesterol | 153.84mg | 51% | |
| Sodium | 1272.17mg | 53% | |
| Potassium | 718.91mg | 15% | |
| Total Carbs | 29.67g | 10% | |
| Sugars | 22.7g | 91% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 39.63g | 79% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 238.72 Kcal (999 kJ) | ||
| Calories from fat | 127.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 50% | |
|---|---|---|---|
| Cholesterol | 66.46mg | 51% | |
| Sodium | 549.59mg | 53% | |
| Potassium | 310.57mg | 15% | |
| Total Carbs | 12.82g | 10% | |
| Sugars | 9.81g | 91% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 17.12g | 79% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.9mg | 11% | |
| Calcium | 50.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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