We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Gravlax
0 Likes
Prep Time:
1160 minutes
1160 minutes
Cook Time:
Total Time:
1160 minutes
1160 minutes
Ingredients:
- 1 (about 920g) salmon fillet, skin on
- 125.00 ml firmly packed coarsely chopped fresh dill
- 19.20 gm sea salt flakes
- 20.00 gm caster sugar
- 2 tsp freshly ground white pepper
- 1/2 tsp ground allspice
- 20.00 ml vodka
- Rye bread, to serve
- 46.80 gm Dijon mustard
- 20.00 ml white wine vinegar
- 10.00 gm caster sugar
- 1 egg yolk
- 125ml (1/2 cup) vegetable oil
- 40.00 ml coarsely chopped fresh dill
Instructions:
- Lay the salmon fillet skin-side down on a cutting board. Starting from the tail and moving towards the top, use your fingertip to feel for any bones along the center of the fillet. Using a butter knife, grip the bones between your thumb and the blade to gently remove them, ensuring the flesh remains intact. If preferred, tweezers can also be used for bone removal.
- Prepare a baking tray with non-stick baking paper. Put the salmon, skin-side down, on the tray. Mix dill, salt, sugar, pepper, and allspice in a small bowl. Sprinkle the mixture over the salmon evenly. Drizzle vodka evenly over the salmon.
- Cover the salmon with plastic wrap followed by a layer of non-stick baking paper. Place a large baking tray on top and press down firmly with weights like cans. Refrigerate for 24 hours to cure.
- To prepare the mustard dill sauce, combine mustard, vinegar, sugar, and egg yolk in a food processor or blender. Blend until slightly thickened. Slowly drizzle oil into the mixture while blending continuously until thick and pale. Add dill, season with salt and pepper to taste. Serve the sauce with thinly sliced salmon and rye bread.