Scandinavisch
Gravlax with Mustard-Dill Sauce
Restaurant Zephyr
Ingredients
8 s
- 800 g fresh salmon fillet, skin-on, pin bones removed
- 60 g coarse sea salt, 50 g caster sugar, 1 tsp cracked pepper
- 1 large bunch fresh dill
Mustard-Dill Sauce: 3 tbsp Swedish-style mustard, 1 tbsp honey, 1 tbsp white wine vinegar, 100 ml vegetable oil, 3 tbsp dill finely chopped, salt and white pepper
Preparation
- Mix salt, sugar, and pepper. Lay cling film on work surface; place half the dill in the centre.
- Place salmon skin-side down on dill. Cover flesh completely with salt cure. Lay remaining dill on top; wrap tightly.
- Place in a dish; weigh down. Refrigerate 36-48 hours, turning every 12 hours and draining liquid.
- For sauce: whisk mustard, honey, and vinegar. Slowly whisk in oil until emulsified. Stir in dill; season.
- Unwrap salmon; scrape off dill and cure. Pat dry.
- Slice paper-thin with a long, sharp knife held at a low angle.
- Serve on rye crispbread with mustard-dill sauce, capers, and pickled cucumber.