We started with a lovely entree of Gravlax with a mustard and dill sauce. This is actually very easy to make, though you do have to plan in advance as the curing process takes time. Sadly, my picture does not do the gravlax justice - these are the leftovers from the entree plate!! We were too carried away to take photos earlier lol.
Ingredients
Gravlax ingredients
1kg fresh salmon, filleted and boned, with the skin on.1/2 cup sea salt
1/2 cup caster sugar
2 tsp crushed peppercorns
2 cups chopped fresh dill
fresh dill fronds to garnish
Mustard and dill sauce
100g Swedish mustard (you can substitute dijon if you cannot get Swedish)1/2 cup sugar
1 tbsp white vinegar
1 tsp salt
ground black pepper
1 1/4 cups vegetable oil
100g fresh dill fronds
Method
To make the gravlax
- Pinbone the salmon to remove any residual bones
- mix the salt and sugar together.
- sprinkle half the mixture of sugar/salt onto a sheet of foil. Place the salmon on the mixture, skin side down.
- sprinkle the crushed pepper and dill on the salmon, then cover with the rest of the sugar/salt mixture.
- Wrap the salmon tightly in foil and place in fridge for 48 hours. Turn the salmon once every 12 hours.
To make the sauce
put the sugar, mustard, vinegar, and salt and pepper, into a bowl and mix together. Slowly drizzle in the oil into the mixture, whisking it all the time until you have a thick and shiny sauce. Stir the dill fronds through the mixture.To serve
Take the salmon out of the foil and wipe of the remaining curing mixture. Finely slice it from on end at an angle of 45 degrees. The skin will be quite tough, so it is important to remember to only cut off the flesh.Garnish with dill fronds and serve with the sauce.
