Gravlax with mustard dill sauce

Recipes / Fish

Beautiful marinated salmon is served with a mustard dill sauce for the ultimate catering platter.

Recipe «Gravlax with mustard dill sauce» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 100g coarse sea salt, ground, 50g caster sugar, 2 tbsp vodka, 1-2 bunches dill, chopped, 2 tail ends salmon or ocean trout, skin on , 1 tbsp olive oil, Rye bread and chilled vodka, optional, to serve, 2 tbsp Dijon mustard , 2 tsp caster sugar, 1 egg yolk, 150ml light olive oil, 1 tbsp red wine vinegar, 3-4 tbsp chopped dill.

Ingredients:

  • 100g coarse sea salt, ground 
  • 50g caster sugar 
  • 2 tbsp vodka 
  • 1-2 bunches dill, chopped 
  • 2 tail ends salmon or ocean trout, skin on 
  • 1 tbsp olive oil 
  • Rye bread and chilled vodka, optional, to serve 
  • 2 tbsp Dijon mustard 
  • 2 tsp caster sugar 
  • 1 egg yolk 
  • 150ml light olive oil 
  • 1 tbsp red wine vinegar 
  • 3-4 tbsp chopped dill 

Instructions

  1. Combine the salt, sugar, vodka and half the dill in a bowl. Drizzle a quarter of the mixture in a glass dish and add 1 fish fillet, skin-side down. Drizzle half the remaining mixture over the fish and top with remaining fillet, skin-side up. Add the remaining mixture and cover with plastic wrap. Cover a brick with foil and place on top to weigh down the fish.
  2. Refrigerate for 12 hours. Turn the fish over and refrigerate for a further 12 hours.
  3. Remove from the fridge 1 hour before serving and carefully rinse. Pat dry with paper towel. Rub oil and remaining dill over the flesh side of one fillet and top with the other piece skin-side up. Wrap in plastic wrap.
  4. To make the sauce, combine mustard, sugar and egg yolk in a bowl. Gradually whisk in the oil, then stir in the vinegar and dill.
  5. Use a very sharp knife to cut wafer-thin slices of fish. Serve with mustard dill sauce, rye bread and chilled vodka, if desired.