Gravad Laks With Mustard Dill Sauce Recipes

Ingredients :

450 g filleted center cut of salmon, unskinned

15 ml coarsely ground sea salt

12 crushed white peppercorns

30 ml sugar

45 ml chopped fresh dill

2.5 ml crushed allspice berries

30 ml brandy

Sauce :

15 ml strong mustard, such as Dijon

15 ml sweet Swedish style mustard

15 ml sugar

15 ml oil

10 ml white wine vinegar

salt and pepper

15 ml chopped fresh dill

1. Remove as many of the small bones as possible from the salmon.
2. Rinse the fish and pat dry.
3. Combine salt, peppercorns, sugar, dill adn allspice and rub evenly onto each piece of salmon on the flesh side.
4. Sprinkle the brandy over each side and press the two sides together, skin side outermost.
5. Wrap tightly in foil.
6. Place in a shallow dish and weight down the top of the fish.
7. Leave for 24 for 36 hours in the refrigerator.
8. Turn the parcels several times and weight down after each turning.
9. Scrape off most of the dill and spices and slice the fish on a slant, across the grain, into thin slices.
10. Discard the skin.
11. To prepare the sauce combine the mustard and sugar.
12. Gradually add the oil in a thin, stead stream, whisking constantly.
13. Add the vinegar gradually to thin slightly.
14. Sauce should be the consistency of thick cream.
15. Season with salt and pepper and add more sugar or vinegar if desired.
16. Stir in the dill and serve with gravad laks.

Serves 4 - 6

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