Best 3 Dilled Gravlax With Mustard Sauce Recipes
**Dilled Gravlax with Mustard Sauce: A Nordic Delicacy for Special Occasions**
Gravlax, a traditional Nordic dish, offers a unique culinary experience with its delicate flavors and elegant presentation. This cured salmon recipe, often served as an appetizer or main course, is a staple of Scandinavian cuisine and a highlight of any special occasion. Our curated collection of gravlax recipes provides a comprehensive guide to preparing this exquisite dish, ranging from the classic dill-infused version to innovative variations with citrus, beetroot, and even gin. Whether you prefer a simple and elegant preparation or a more elaborate and flavorful creation, our recipes have you covered. Discover the art of curing salmon at home and impress your guests with this luxurious delicacy that embodies the essence of Nordic culinary tradition.
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 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.
Tips:
- Choose high-quality, fresh salmon. Look for salmon that is firm to the touch and has a bright pink color.
- Use a sharp knife to thinly slice the salmon. This will help the gravlax cure evenly.
- Make sure the salmon is completely covered in the curing mixture. This will help to prevent spoilage.
- Cure the salmon in a cool, dark place. The ideal temperature for curing salmon is between 35 and 40 degrees Fahrenheit.
- Cure the salmon for at least 24 hours. The longer you cure the salmon, the more flavorful it will be.
- Rinse the salmon thoroughly before serving. This will remove any excess salt or sugar from the curing mixture.
- Serve the gravlax with your favorite accompaniments, such as mustard sauce, dill, and capers.
Conclusion:
Dilled gravlax is a delicious and easy-to-make appetizer or main course. It is perfect for special occasions or everyday meals. With its delicate flavor and beautiful presentation, gravlax is sure to impress your guests. So next time you're looking for a new and exciting way to enjoy salmon, give gravlax a try!
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