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Gravlax With Dill Mayonnaise Recipe - Cooking Index

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Gravlax With Dill Mayonnaise

Type: Fish
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlWhole coriander seeds
1/4 cup 59mlCoarse salt
1/4 cup 15g / 0.5ozCracked black peppercorns
1/3 cup 65g / 2.3ozGranulated sugar
2 lbs 908g / 32ozSkinless salmon fillet
1   Fresh dill
  Dill Mayonnaise - see * Note
  Thinly-sliced black bread

Recipe Instructions

* Note: See the "Dill Mayonnaise" recipe which is included in this collection.

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.

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.)

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.

To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly-sliced black bread.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) - Downloaded from their Web-Site -


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