Gravlaxsosa (The Real Deal) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is smoked (or pickled) salmon sauce , but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration) Ingredients:
2 tablespoons honey |
2 tablespoons brown sugar |
2 tablespoons dijon mustard |
2 tablespoons prepared mustard (a sweet variety) |
2 tablespoons lemon juice |
1 tablespoon fresh dill (minced) |
1/2 teaspoon coriander |
2 tablespoons sour cream |
7 ounces olive oil |
salt & pepper (to taste) |
Directions:
1. In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
2. Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
3. NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
4. TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
5. HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.
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