GRAVLAX WITH MUSTARD SAUCE
Steps:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
- Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
- Yield: 3/4 cup
GRAVLAX WITH SWEET MUSTARD SAUCE
This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P2D
Number Of Ingredients 12
Steps:
- Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
- Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
- Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
- Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
- Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.
GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE
Make and share this Gravlax With Sweet Mustard and Dill Sauce recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time P3D
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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 : Calories 640.6, Fat 35.5, SaturatedFat 5.1, Cholesterol 189.1, Sodium 260.6, Carbohydrate 16.8, Fiber 0.2, Sugar 16.4, Protein 61.1
GRAVLAX WITH MUSTARD SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time P1DT6h
Number Of Ingredients 14
Steps:
- Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
- Cover the salmon with dill and let it stand for six hours at room temperature.
- Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
- To serve:
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
- Decorate the platter with lemon, dill and skin.
- Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.
GRAVLAX WITH MUSTARD SAUCE
Provided by Bobby Flay
Time P1DT6h
Number Of Ingredients 14
Steps:
- Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
- Cover the salmon with dill and let it stand for six hours at room temperature.
- Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
- To serve:
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
- Decorate the platter with lemon, dill and skin.
- Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.
GRAVLAKS WITH SWEET MUSTARD SAUCE
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.
Provided by Andreas Viestad
Categories Mustard Marinate Salmon Dill Seed
Yield Makes 12 main-course or 20 appetizer servings
Number Of Ingredients 7
Steps:
- Rinse the fillets in cold water and pat them dry with paper towels. Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish just big enough to hold the fillets. Scatter the pepper, fresh dill, and dill seeds over it. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
- To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices on the diagonal with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with the mustard sauce.
GRAVLAX SAUCE
Steps:
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
GRAVLAX AND MUSTARD SAUCE
Provided by Food Network
Categories appetizer
Time P3D
Yield 10 to 20 servings, depending o
Number Of Ingredients 8
Steps:
- With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire wisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill.
- for sauce: 1/2 cup dark prepared mustard, 2 teaspoons dry mustard, 1/3 cup sugar, 1/4 cup white cider vinegar,/ 2/3 cup vegetable oil and 1/3 cup chopped fresh dill.
GRAVLAX WITH MUSTARD AND DILL SAUCE
For a lovely light appetizer whisk up a tempting mustard and dill sauce to complement traditional salmon gravadlax.
Provided by English_Rose
Categories Scandinavian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
- Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
- Stir in the dill and season to taste.
- Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
- Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
- Serve straight away with rye bread.
Nutrition Facts : Calories 172.1, Fat 18.6, SaturatedFat 3.2, Cholesterol 23.6, Sodium 43, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.5
GRAVLAX WITH MUSTARD SAUCE
Steps:
- Make gravlax:
- Mix salt, sugar, and white peppercorns.
- Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
- Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
- Make mustard sauce:
- Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.
GRAVLAX WITH MUSTARD SAUCE
Make and share this Gravlax With Mustard Sauce recipe from Food.com.
Provided by lazyme
Time P1DT12h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Gravlax:
- Mix salt, sugar and white peppercorns.
- 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.
Nutrition Facts : Calories 665.4, Fat 47.5, SaturatedFat 6.9, Cholesterol 73.1, Sodium 14306.4, Carbohydrate 27.2, Sugar 27.1, Protein 32.6
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