LOCATION: Recipes >> Preserving Meats >> Gravlax 08
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Gravlax 08
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Gravad Lox
2-pound piece salmon
3 tbs salt
3 tbs sugar
1 tbs crushed peppercorns
1/2 bunch dill
Mustard-Dill Sauce
Thaw salmon if frozen. Cut salmon in halves lengthwise. Remove
bones. Combine salt, sugar, and peppercorns. Rub half spice
mixture of 1 salmon half and place fish, skin side down, in baking
dish. Spread dill over.
Rub other half of salmon with remaining spice mixture and place,
skin side up, on first salmon half. Cover with foil. Place plate
on top of fish and weight on top of plate.
Refrigerate 48 hours. Turn fish over every 12 hours, separating
fillets slightly to baste with pan liquid.
When ready to serve, scrape away dill and seasonings. Place fillets,
skin side down, on cutting board. Cut salmon diagonally in thin
slices away from skin. Serve cold with Mustard-Dill sauce. Makes
24 appetizer servings.
Mustard-Dill Sauce
1/4 cup Dijon mustard
3 tbs sugar
2 tbs vinegar
1 tsp dry mustard
1/3 cup oil
3 tbs chopped oil
Combine mustard, sugar, vinegar, and dry mustard. Slowly beat in
oil until thick. Stir in dill. Chill. Makes 3/4 cup.
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3 of 5 people found the following review helpful:
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Absolutely wonderful flavor., August 13, 2005 - 03:50 AM
Reviewer: Chad Wanke from Orange County, CA
This dish is unique and incredible tasting. Unlike smoked salmon, the curing process imparts a very soft texture and delicately sensuous flavor to the fish. Best served with crisp rye crackers or cracker bread, and aquavit liquor
(I recommend Linie). Slice very thin and place a slice in a small pile (not flat) on rye crisp bread with some dill and a dab of the mustard sauce.
The curing process allows you to keep this dish for weeks when covered in the refrigerator. This is my family's traditional Christmas Eve dinner food, and a favorite of our guests.
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