Gravlax
Gravlax
2 hours
20 Serves
This salt-cured salmon recipe with a sweet mustard & dill sauce makes for a tempting entree or brunch dish.
Ingredients
- 1 small sashimi-grade salmon, filleted, skinned, bones removed
- 2 tablespoons chopped dill
- Pumpernickel bread, to serve
- Half cup caster sugar (for curing)
- Half cup salt flakes (for curing)
- 1 tbsp white peppercorns (for curing)
- 1 tablespoon Dijon mustard (for the sauce)
- 1 tablespoon sweet mustard (for the sauce)
- 1 tablespoon castor sugar (for the sauce)
- 2 tablespoons white wine vinegar (for the sauce)
- 100ml vegetable oil (for the sauce)
- \u00bc cup finely chopped dill (for the sauce)
Method
- Make Curing Mixture: combine all ingredients, mixing well.
- Make Sweet Mustard & Dill Sauce: combine mustards, caster sugar and vinegar. Slowly whisk in vegetable oil until you achieve a mayonnaise-like consistency, then stir in dill. Refrigerate until needed.
- Trim off and discard salmon belly flaps and remove any remaining pin bones with fish tweezers. Put a large sheet of plastic wrap on a clean work surface. Dry fish well with paper towel and place fillets on plastic wrap, skin-side down.
- Press half the curing mixture onto the flesh side of each fillet. Place one fillet on top of the other matching head to head, so the flesh sides are touching. Wrap tightly in plastic wrap. Put in a shallow baking tray and weight with a board topped by tins. Refrigerate for 36-48 hours, turning every 12 hours and draining off any liquid that seeps out.
- Gently scrape or brush off curing mix, pat dry with paper towel. Press fresh dill onto flesh.
- Serve thinly sliced with pumpernickel bread and Sweet Mustard & Dill Sauce.
- Notes: you can also use 'Ocean trout' for this recipe.
- Credit: Sydney Seafood School
