Gravad Lax With Mustard Sauce Recipes

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GRAVAD LAX WITH A MUSTARD AND DILL SAUCE



Gravad Lax With a Mustard and Dill Sauce image

I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.

Provided by PetsRus

Categories     Lunch/Snacks

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
1 cup finely chopped fresh dill
2 ounces coarse rock salt
2 ounces fine sugar
1 tablespoon white peppercorns, crushed
some dill (to garnish)
2 tablespoons Dijon mustard
1 tablespoon fine sugar
1 egg yolk
1 -2 tablespoon fresh finely chopped dill
150 ml vegetable oil or 150 ml peanut oil
1 tablespoon white wine vinegar
salt and pepper

Steps:

  • To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
  • Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
  • Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
  • Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
  • Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
  • Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
  • Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
  • Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
  • To make the sauce:.
  • In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
  • Start to add the oil at a constant pace, when used up whisk in the vinegar.
  • Taste the sauce and adjust seasoning if needed, add the dill and mix well.
  • To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Garnish with the dill.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Marcus Samuelsson

Categories     Mustard     Appetizer     Marinate     No-Cook     Salmon     Healthy     Dill

Number Of Ingredients 14

For gravlax:
One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
1 cup salt
1 cup sugar
2 tbs. cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce:
1 tbs. sweet mustard
1 tsp. French mustard
2 tsp. sugar
1 1/2 tbs. white wine vinegar
Salt and pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

  • Make gravlax:
  • Mix salt, sugar, and white peppercorns.
  • Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
  • Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
  • Make mustard sauce:
  • Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.

GRAVLAX SAUCE



Gravlax Sauce image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

GRAVAD LAX WITH MUSTARD SAUCE



Gravad Lax with Mustard Sauce image

Provided by Nika Standen Hazelton

Categories     Mustard     Appetizer     Salmon     Cognac/Armagnac     Winter     Dill     House & Garden

Yield Makes about 15-20 smörgasbord servings

Number Of Ingredients 15

7-8 pounds middle cut of fresh salmon in one piece, with bones
2/3 cup salt
1/2 cup sugar
1 tablespoon whole white pepper, coarsely crushed
1 teaspoon whole allspice, coarsely crushed
6 tablespoons cognac
2 large bunches fresh dill weed
Mustard Sauce
9 tablespoons light olive oil
3 tablespoons white vinegar
2-3 tablespoons prepared sharp mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sugar
1/8 teaspoon cardamom

Steps:

  • Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
  • Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
  • Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
  • Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Steps:

  • Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh dill
  • Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
  • Yield: 3/4 cup

GRAVADLAX



Gravadlax image

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Provided by Barney Desmazery

Time P2D

Number Of Ingredients 12

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar

Steps:

  • Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
  • Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
  • Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
  • To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
  • To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium

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