GRAVAD LAX WITH MUSTARD SAUCE
Provided by Nika Standen Hazelton
Categories Mustard Appetizer Salmon Cognac/Armagnac Winter Dill House & Garden
Yield Makes about 15-20 smörgasbord servings
Number Of Ingredients 15
Steps:
- Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
- Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
- Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
- Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.
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ava holland
[email protected]This recipe was a total disaster. The gravad lax was inedible, and the mustard sauce was just a sour mess. I would not recommend this recipe to anyone.
Pine Wood
[email protected]I'm not sure what I did wrong, but my gravad lax turned out really dry. The mustard sauce was good, but the fish itself was just not very good. I won't be making this recipe again.
Ice Stitch
[email protected]This recipe was a bit too complex for me. I had a hard time finding some of the ingredients, and the curing process was a bit too long. The gravad lax turned out okay, but I don't think I'll be making it again.
Jacob Johnston
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The gravad lax was too salty for my taste, and the mustard sauce was bland. I won't be making this recipe again.
rhady buenaventura
[email protected]This gravad lax recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like a gourmet dish. I highly recommend it for any special occasion.
Correy Reese
[email protected]I'm not a huge fan of fish, but I really enjoyed this gravad lax. It was very mild and flavorful, and the mustard sauce was delicious. I would definitely make this again.
Blessed Christopher
[email protected]This recipe is a must-try for any seafood lover. The gravad lax is incredibly flavorful, and the mustard sauce is the perfect complement. I served it with a side of rye bread and pickled onions, and it was a perfect meal.
Wyre Boi
[email protected]I've made this gravad lax recipe several times now, and it's always a hit. It's a great appetizer or main course, and it's always a crowd-pleaser. I highly recommend it.
Alihamza Ali
[email protected]This was my first time making gravad lax, and I was really happy with the results. It was easy to make, and the flavor was amazing. I will definitely be making this again.
Md Sagoe
[email protected]I'm so glad I tried this recipe. I've always been intimidated by the idea of making gravad lax, but it was actually really easy. The hardest part was waiting for it to cure, but it was definitely worth the wait. The gravad lax was delicious, and the
sharleen sangale
[email protected]This recipe is a keeper! The gravad lax turned out perfectly tender and flavorful, and the mustard sauce was the perfect accompaniment. I served it with blinis and capers, and it was a huge hit with my guests.
Timmy
[email protected]I'm not usually a fan of raw fish, but I was pleasantly surprised by how much I enjoyed this gravad lax. The curing process really mellowed out the flavor of the salmon, and the mustard sauce added a nice kick. I'll definitely be making this again.
Kamran Rana
[email protected]I've made gravad lax several times before, but this recipe is by far the best. The proportions of salt, sugar, and herbs are spot-on, and the mustard sauce is divine. I will definitely be making this again and again.
J Sauceda (Pappi chulo)
[email protected]This gravad lax recipe was a hit at my last dinner party! The mustard sauce added a delightful tang that perfectly complemented the richness of the salmon. I highly recommend this dish for any special occasion.