Gravadlax
with Dill and Mustard Sauce
1 x 4-pound whole salmon, filleted
3 tablespoons salt
2 tablespoons sugar
2 teaspoons pepper
1 large bunch dill
1 lemon, sliced
lettuce leaves
Dill and Mustard Sauce
2 tablespoons Dijon mustard
1 tablespoon wine vinegar
1 tablespoon sugar
6 tablespoons sunflower oil
1 tablespoon chopped dill
salt and pepper
Choose a dish that is long enough for
the salmon to lie in flat. Mix the salt, sugar and
pepper together. Put 1 salmon fillet, skin side down,
in the dish. Sprinkle half the salt mixture over it
and cover with a thick layer of dill. Sprinkle on
the remaining salt mixture, then place the other fillet
on top; head to tail and skin side up. Any left-over
dill can be strewn over the top. Cover with a double
layer of foil. Put a board on the top and approximately
4 pounds of cans on the board. Leave in the bottom
of the refrigerator for 3 days, turning the salmon
and basting with the juices twice a day.
After 3 days, discard the herbs and
juices and pat the fish all over with paper towels
to remove any excess salt. Wrap in foil and refrigerate
until ready to serve.
For the sauce, mix the mustard, vinegar
and sugar together. Gradually beat in the oil. Stir
in the dill and season. Lay the fish on a dish, and
surround with lettuce leaves and lemon slices.
SERVES 4
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