Preparation time : 20 mins
Cooking time : 3 days
Ingredients needed to make gravlax with mustard sauce:
For the gravlax:
- 2 lb fresh salmon fillets, freezed 72 hours prior to processing
- 1/8 cup brown sugar
- 1/8 cup white sugar
- 5-6 sprigs fresh dill
- 1-3 tsp fresh ground pepper
For the mustard sauce:
- 1 tsp ground dry mustard
- ¼ cup Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp sugar
- 3 tbsp fresh dill
- ½ tsp caper, chopped
- 1/3 cup olive oil
Cooking instructions for gravlax with mustard sauce:
- Pluck all the bones from the two salmon fillets with the help of a pair of tweezers.
- Trim their edges so that both are of same size; place one of the fillet on top of another to check if necessary.
- Place both of them, side by side, on your working surface with their skin sides facing down.
- Combine the salt and sugar in a small bowl and rub 2/3 of it all over the fillets.
- Turn the fillets over and sprinkle rest of the mixture over them.
- Flip the fillets over to the former positions and let them rest for about 5-8 minutes; shake off any excess seasoning.
- Meanwhile, trim the dill sprigs until they are nearly of the same size as that of the fillets and pile them up on one of the fillet in a single layer.
- Place the other fillet on top of the dill layer and wrap them firmly with double layers of cling film or any plastic wrap.
- Place it in a rimmed plate and put a weighed object like brick, wrapped in plastic wrap or aluminium foil, on top of the stacked fillets.
- Leave it in the refrigerator for a couple of days or more, turning it over few times at fair intervals.
- Drain off the juices oozing out of the fillets and accumulating underneath while the fish is processed.
- After 2-3 days, remove the wrap and do away with the dill.
- Dip the fillets in a bowl of cold water and rinse them thoroughly to wash off any residual cure.
- Place them on a cutting board and slice off the skin with a sharp knife.
- Carve out thin slices of gravlax, across the grain of the cured salmon, and set aside.
- To make the mustard sauce, whisk the mustards and vinegar together in a small mixing bowl.
- Stir in the sugar and continue to whisk until it dissolves.
- Drizzle the oil over the sauce and stir in the chopped dill as well as the chopped caper bits.
- Arrange the gravlax slices in serving plates and spoon over the mustard-dill-caper sauce.
- Serve right away!
Image credit: Wikimedia Commons
Gravlax also goes by the name of , gravlaks – Norwegian/Danish, graavilohi – Finnish, gravad lax – Swedish, gravad laks – Danish, graavilõhe – Estonian, and graflax – Icelandic.