SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON
Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.
Provided by luvcookn
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix the mustard, sugar, and vinegar in a bowl.
- Beat in the oil a little at a time until well blended.
- The sauce will thicken rapidly and must be stirred vigorously.
- Finally, add the sour cream and plenty of finely chopped dill.
- Serve on the side with cold salmon.
Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5
MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH
Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.
Provided by Lars H.
Categories Sauces
Time P4DT30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix salt, sugar, and white pepper to form the seasoning mix.
- Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
- Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
- Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
- Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
- Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
- Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
- Wrap tightly with the aluminum foil previously laid over the dish.
- Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
- Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
- Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique).
- To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!
Nutrition Facts : Calories 533.2, Fat 24.1, SaturatedFat 4.2, Cholesterol 198, Sodium 4013.5, Carbohydrate 23.8, Fiber 0.8, Sugar 22.3, Protein 53.5
MUSTARD DILL SAUCE
Categories Condiment/Spread Sauce Mustard No-Cook Quick & Easy Vinegar Summer Chill Dill Gourmet
Number Of Ingredients 6
Steps:
- In a bowl whisk together the vinegar, the mustard, the sugar, the cardamom, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the sauce until it is emulsified. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Whisk in the dill 1 hour before serving.
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
SWEDISH-STYLE SAUSAGE MEATBALLS
The easiest meatball recipe you could ever hope to find, with a creamy dill and mustard sauce - a quick and tasty weeknight supper
Provided by Katy Greenwood
Categories Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.
- Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.
Nutrition Facts : Calories 506 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Protein 16 grams protein, Sodium 3 milligram of sodium
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