Gravadlax with mustard and dill sauce

Name: Gravadlax with mustard and dill sauce
Yield: Serves 10, 10 Minutes + 2 days curing
Ingredients: salmon 1 side, scaled and pin-boned; sea salt 500g; golden caster sugar 1 kg; white peppercorns 1 tbsp, crushed; dill 2 bunches, 1 finely chopped for the cure, 1 finely chopped for the garnish; sweet american mustard 50g; caster sugar 50g; white wine vinegar 35ml; rapeseed or vegetable oil 150ml; dill 30g, chopped

Serves 10, 10 Minutes + 2 days curing
Easy

Traditionally-cured salmon is a classic smörgåsbord all over the Nordic region and this dish is picked up with a pokey mustard and dill sauce. This starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London.

March 21, 2017 at 12:40 pm

*This recipe is gluten-free according to industry standards

Ingredients

salmon 1 side, scaled and pin-boned
sea salt 500g
golden caster sugar 1 kg
white peppercorns 1 tbsp, crushed
dill 2 bunches, 1 finely chopped for the cure, 1 finely chopped for the garnish

MUSTARD SAUCE

sweet american mustard 50g
caster sugar 50g
white wine vinegar 35ml
rapeseed or vegetable oil 150ml
dill 30g, chopped

Method

Step 1

Put a large sheet of foil in a tray big enough to lay the salmon out flat. Mix together the salt, sugar, peppercorns and dill and spread half of the cure on the foil, lay the salmon side, skin side down, on top and cover with the rest of the salt-sugar mix. Wrap well and refrigerate for 48-72 hours.
Step 2

When the salmon feels firm at the thickest part, scrape off the excess cure, give the fillet a wash in cold water and pat dry.
Step 3

To make the sauce, whizz the mustard, sugar and vinegar in a small blender and slowly add the oil, drop by drop to begin with and then faster as the emulsion thickens. Finish with the chopped dill.
Step 4

Slice the salmon thinly and serve with the mustard sauce and garnish with dill.