Gravlax With Mustard Sauce

Recipe Ingredients

		Gravlax
1/2 cup	118ml	Salt
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Cracked white peppercorns
2		Fresh skin-on salmon fillets - (3 lbs ea)
3		Fresh dill
		Mustard Sauce
1 tablespoon	15ml	Sweet mustard
1 teaspoon	5ml	French mustard
2 teaspoons	10ml	Sugar
1 1/2 tablespoons	22ml	White wine vinegar
1		Salt
1		Freshly-ground black pepper
3/4 cup	177ml	Salad oil
1/2 cup	73g / 2.6oz	Chopped dill

Recipe Instructions

Gravlax: Mix salt, sugar and white peppercorn. Rub a handful of the salt mixture on both sides of the salmon fillets. Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.

Cover the salmon with dill, and let stand for six hours at room temperature. Refrigerate for 24 to 30 hours.

Mustard Sauce: Combine the mustard, sugar, vinegar, salt and pepper in a large bowl. Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used). Refrigerate overnight.

To serve: Remove the skin from the salmon and reserve. Slice the fillets lengthwise very thinly and arrange on a serving platter.

Cut the reserved skin in 1/2-inch wide pieces and blacken in a very hot cast-iron skillet for approximately 20 seconds.

Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9369) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.