Gravlax & Mustard Sauce
A Taste of Scandinavia
Servings: 2-3 Servings
Author: Chef Christian Kneedler
For the Gravlax:
- 1 lb. salmon – 2 fillets (skin on)
- 1/2 cup dill (about a bunch)
- 1 tbsp black pepper
- 1 ½ tbsp salt
- ½ tbsp sugar
- 1 tbsp Aquavit (optional)
- Sprinkle the pepper across the salmon fillets, then mix the salt and sugar and sprinkle it across the fillets and lightly massage the spices in.
- Place the dill on top of each fillet, then (optionally) sprinkle the Aquavit across.
- Sandwich one fillet on top of the other, place them into a roasting tray, cover with something flat (like a small cutting board), and place a 2-3 lb. object on top of it, firmly pressing the fillets together.
- Place it into the fridge for 12-24 hours. Take it out and drain the brine that has pooled, flip the salmon, weigh it down again under the plate, and then put it into the fridge for another 12-24 hours.
- Remove from the fridge, slice the fillets thinly and serve with the mustard sauce, on a sandwich or, with boiled potatoes.
For the Mustard Sauce:
- 4 tbsp mustard (you can use Dijon or a mix of Dijon and Swedish mustard)
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 3/4 cup vegetable oil (or canola oil)
- 1/4 cup chopped fresh dill
- salt & pepper to taste
- Whisk mustard, vinegar, and sugar together, then add the oil one tablespoon at a time to emulsify.
- Finish by mixing in the dill and spices.