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Gravlax with mustard dill sauce
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Prep Time:
1465 minutes
Cook Time:
Total Time:
1465 minutes
Marinated salmon with zesty mustard dill sauce, perfect for any event.
Ingredients:
  • 150ml light olive oil
  • 100g coarse sea salt, ground
  • 50g caster sugar
  • 40.00 ml vodka
  • 1-2 bunches dill, chopped
  • 2 (about 500g each) tail ends salmon or ocean trout, skin on
  • 18.20 gm olive oil
  • Rye bread, to serve
  • Chilled vodka, optional, to serve
  • 46.80 gm Dijon mustard
  • 10.00 gm caster sugar
  • 1 egg yolk
  • 20.00 ml red wine vinegar
  • 3-80.00 ml chopped dill
Instructions:
  • Mix the salt, sugar, vodka, and half of the dill in a bowl. Pour a quarter of the mixture into a glass dish and place one fish fillet skin-side down. Pour half of the remaining mixture over the fish. Add the second fillet skin-side up, and pour the rest of the mixture on top. Cover the dish with plastic wrap, then place a foil-covered brick on top to press down the fish.
  • Chill the fish for 12 hours, then flip it and chill for another 12 hours.
  • Before serving, let the fillet sit out at room temperature for an hour. Rinse it gently, then dry it with a paper towel. Massage oil and the rest of the dill onto the flesh side of one fillet, place the other fillet skin-side up, and wrap the whole thing in plastic wrap.
  • In a bowl, mix together mustard, sugar, and egg yolk. Slowly whisk in the oil, then fold in the vinegar and dill.
  • Thinly slice the fish with a sharp knife. Serve with mustard dill sauce, rye bread, and chilled vodka, if desired.

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