Gravadlax With Sweet Mustard & Dill Sauce
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Saturday, 17 December 2005 09:49
The Scandinavian alternative to smoked salmon.  The best cut for this dish is the middle of the fish.  Ask your fishmonger to cut the salmon in half lengthways and then scale it and remove all the bones.

Salmon is very cheap nowadays because the majority is farmed, so don't worry about the large quantity needed for this recipe. Farmed salmon is a good product, but think of it as you would haddock: no longer an indulgence, such as wild salmon, more a way of life!


Serves up to 20

100g / 4oz coarse rock salt
75g / 3oz caster sugar
1 tbsp white peppercorns, crushed
2 large bunches fresh dill, finely chopped
2 x 900g / 2lb thick salmon fillets, skin on, scaled and pin bones removed
Rye bread to serve

For the mustard and dill sauce

2 tbsp Dijon mustard
1 tbsp caster sugar
1tbsp white wine vinegar
1 egg yolk
150ml / 1/4 pint groundnut oil or vegetable oil
1 tbsp chopped fresh dill
Salt and freshly ground black pepper


1) To make the curing mixture, place the salt, sugar and crushed white peppercorns in a bowl. Add half of the dill and stir to combine.

2) Use plastic film to line a large, shallow, rectangular dish which fits the salmon comfortably. Sprinkle a quarter of the curing mixture over the base of the dish and lay one of the salmon fillets on top, skin side down. Sprinkle half the curing mixture on top and cover with the other salmon fillet, skin-side up. Sprinkle the remaining curing mixture on top and wrap in the cling film.

3) Weigh the salmon down with some weights or cans to help remove any excess liquid or moisture. Place in the fridge for 2-3 days, turning the salmon over every 6 hours or so.

4) Rinse the cure off the gravadlax and pat dry with kitchen paper. Lay a large piece of cling film on the work surface an place a large one of the salmon fillets on top, skin-side down. Cover with the remaining dill and place the other salmon fillet on op, skin-side down. Cover with the remaining dill and place the other salmon fillet on top skin-side up. Wrap rightly in cling film and chill for another 6 hours.

5) To make the sauce, place the mustard, sugar, vinegar and egg yolk in a large bowl and whisk to combine. Add the oil drop by drop to begin with, then in a steady stream, whisking constantly, until the sauce becomes thick and smooth. Stir in the dill and season to taste.

6) To serve, cut the gravadlax into thin slices, leaving the skin behind (gravadlax is traditionally served thicker than smoked salmon). Place three of four slices on each serving plate and add a spoonful of the sauce to the side. Serve at once with rye bread.


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