Gravlax
This is a Scandinavian method oj pickling fresh salmon, and a lovely recipe Jor
a party. Serve it with thin slices oj dark rye bread. You will find the fish easier
to slice if it has been Jrozen Jor about 4 hours beforehand.
Serves 16
- 4 1/2lb (2.25 kg) whole fresh salmon, boned and cut into 2 fillets
- dill sprigs and lemon wedges to garnish
PICKLING MIXTURE
- 5 tbsp (75 g) sugar
- 1/4 cup (60 g) coarse sea salt
- 1/4 cup (30 g) chopped fresh dill
MUSTARD DILL SAUCE
- 3 tbsp Dijon mustard
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 eggyolk
- 2/3 cup (150 ml) sunflower oil
- salt and black pepper
- 2 tbsp chopped fresh dill
STEPS :
- Make the pickling mixture: put the sugar, sea salt, and chopped dill into a small
bowl, season generously with black pepper, and stir to mix thoroughly.
- Sandwich together the salmon fillets.
- Wrap the fillets in a double thickness offoil and place in a large dish. Put a plate
on top, weigh down with heavy cans, and chill in the refrigerator for 1-3 days,
turning the salmon over every day.
- Make the mustard dill sauce: in a medium bowl, whisk together the mustard, sugar,
vinegar, and egg yolk, then whisk in the oil a little at a time. The sauce should
have the consistency of mayonnaise. Add salt and pepper to taste and stir in the
chopped dill.
- Unwrap the gravlax. A lot of sticky, salty liquid will drain from the fish when
it has been pickled: this is normal. Remove the fish from the pickling liquid and
. pat dry with paper towels. Separate the salmon fillets.
- To serve, slice each fillet on a diagonal, cutting the flesh away from the skin.
The slices should be a little thicker than for smoked salmon, and each one should
have a fringe of dill. Garnish with dill sprigs and lemon wedges and serve with
the mustard dill sauce.
Sandwiching the salmon
Put one salmon fillet skin side down on a board, cover the surface
with the pickling mixture, and place the second fillet on top, skin side up.
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