Best 7 Gravlax With Dill Mayonnaise Recipes

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

Steps:

• Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
• Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
• Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
• To serve, mix together the softened butter, dill, shallot and mustard until well blended.
• Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
• With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
• Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.

GRAVLAX

Steps:

• Place one half, skin side down, in a large dish or casserole in which it can lie flat. Combine the salt, sugar and peppercorns and rub the flesh of the salmon very well with this mixture. Place the dill on top. Rub the rest of the salt-sugar-peppercorn mixture into the flesh of the second piece of salmon and place over the dill, skin side up, re-forming the salmon shape. Cover salmon with foil, then put a board or a large plate on top and weigh this down with canned goods. Refrigerate for 36 to 48 hours, turning the salmon over each day so that it cures evenly and basting with the liquid that accumulated from the curing process. Each time, weigh it down again. About 4 hours before the fish is done, make the sweet mustard sauce. To make the sauce, put the mustards, sugar, vinegar and oil in a small bowl and beat with a whisk until it has the consistency of a thin mayonnaise (the mustard thickens the liquid). Mix in the dill and refrigerate for 3 to 4 hours before serving to let the flavors mellow. At the end of the curing time, remove the fish from the liquid, scrape away the dill and the seasonings and dry it well in paper towels. To serve, place on a carving board and slice on the diagonal, detaching the flesh from the skin as you do. Serve with the sweet mustard sauce and buttered rye bread.

GRAVLAX

Steps:

• Mix together the kosher salt, sugar, and peppercorns. Rub each side of the salmon thoroughly with the salt and sugar mixture and place them in a deep dish, on top of each other, with the dill in between. Wrap with plastic wrap and set aside at room temperature for about 1 to 2 hours.
• Place in the refrigerator and allow the salmon to cure for 24 hours. After 24 hours, flip them around so that the bottom piece of salmon is on top, and refrigerate for another 24 hours.
• After 48 hours, the salmon is ready to be sliced. Slice into paper-thin slices and serve with Mustard Sauce and toast.
• Serving suggestion: toasts .
• In the bowl of an electric mixer fitted with a whisk attachment, mix the mustards, water, and sugar. Add the oil slowly, constantly whisking. If you add to much oil at the same time, it might break. Season with vinegar, salt, and pepper.
• Yield: 24 servings, as an hors d'oeurve

DILL MAYONNAISE

Steps:

• Mix thoroughly in a bowl.

GRAVLAX

Steps:

• Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
• Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
• Serve with Hovmastarsas, sweet dill and mustard sauce.
• Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

GRAVADLAX

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.