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Gravlax (cured salmon) with dill sauce
Preparation
15 minutes
Cooking time
none
Servings
8 to 10
Ingredients
- 180 ml (3/4 cup) coarse salt
- 60 ml (1/4 cup) cracked black pepper
- 45 ml (3 tbsp) sugar
- 15 ml (1 tbsp) dill seeds
- 30 ml (2 tbsp) mustard seeds
- 1 kg (2 lb) fresh salmon fillet, skin on and boneless
- 1 bouquet of fresh dill, chopped
- Zest of 2 lemons
Dill sauce:
- 180 ml (3/4 cup) mayonnaise
- 125 ml (1/2 cup) sour cream
- 2 green onions, thinly sliced
- 80 ml (1/3 cup) fresh dill, finely chopped
- Freshly ground black pepper
- 5 ml (1 tsp) dry mustard
- Juice of 1 lemon
- A few drops of Tabasco sauce or 1 pinch of Cayenne pepper
Preparation
- In a bowl, mix together the coarse salt, pepper, sugar, dill seeds and mustard seeds.
- On an oiled baking sheet, place the salmon fillet on the skin side.
- Cover with chopped dill and lemon zest.
- Sprinkle with the spice mix.
- Cover with plastic wrap. Place another baking sheet on top of the salmon.
- Place a few cans on the baking sheet to flatten the fillet.
- Refrigerate for 18 to 24 hours.
- Scrape off the spices and discard the liquid. Wrap the salmon in plastic.
- Refrigerate for 1 hour.
Dill sauce:
- In a bowl, mix together all the ingredients.
- Refrigerate for 1 hour.
- Before serving, cut a few slices of salmon.
- Arrange on a plate.
- Top with dill sauce, 1 lemon wedge and 1 dill branch.
- Serve with slices of rye bread.
Tip:
The marinated salmon may be used to make gravlax tartar, a salmon mousse for canapés, cut in julienne in a salad or with a pasta dish.
You may freeze the salmon gravlax in a sealed container. Unexpected guests will be pleased! You may also keep it in the refrigerator for 1 week.
