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Receta Gravlax with Mustard Dill Sauce
by Farrell May Podgorsek

Gravlax with Mustard Dill Sauce

This is my mothers recipe for Gravlax, which is a salt and dill cured salmon. The original recipe is from the old Scandia restaurant on Sunset Blvd. in Los Angeles. It is very easy to make and is a superb, elegant appetizer. Gravlax is almost silky in texture and has a milder flavor than smoked salmon. Be sure to use fresh salmon and have a very sharp carving knife to slice paper-thin slices. Serve on crackers or bread slices topped with Mustard Sauce, capers and chopped onion.
The Aquavit is optional. You can get small bottles at a well-stocked liquor store. It keeps forever in the freezer.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Suecia Swedish
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 3 to 3 1/2 lbs salmon, center cut piece, boned, cleaned and scaled
  • 1 large bunch dill, washed and patted dry
  • 1/4 cup coarse salt
  • 1/4 cup granulated sugar
  • 2 Tbsp white peppercorns, crushed
  • 1 cup Aquavit
  • 1 sheet foil
  • Mustard Dill Sauce
  • 4 Tbsp prepared dark mustard, highly seasoned, such as Guldens
  • 1 tsp dry mustard powder
  • 3 Tbsp granulated sugar
  • 2 Tbsp white vinegar
  • 1/3 cup vegetable oil
  • 3 Tbsp chopped fresh dill
  • Garnish: capers and chopped onions

Direcciones

  1. In a 9 x 13 glass, stainless steel or enameled dish place half of the salmon, skin side down. Top the salmon with 2/3 of the fresh dill.
  2. In a separate bowl combine the salt, sugar and pepper. Sprinkle over the fish. Pour some of the Aquavit on the salmon. Top with the other half of the salmon skin side up, stacked large end to skinny end. Place the rest of the dill on top of the fish. Pour the remainder of the Aquavit over the fish. Lay a sheet of foil on top of the fish, then place a tray weighed down with approximately 5 lbs of cans, bricks or other items on top of the fish, to weigh it down. Be sure the tray is smaller than the pan and the weights rest directly on the fish.
  3. Refrigerate salmon for a minimum of 48 hours or up to 3 days, basting and turning every 12 hours. To baste the Gravlax separate the layers and baste between and over the top of the salmon.
  4. To finish, wipe off the brine and dill. Slice fish on the diagonal as thinly as possible. You will need a very sharp, thin-bladed knife to accomplish this. Serve with Mustard Sauce with Dill, capers and chopped onion.
  5. To make the Mustard Dill Sauce combine all ingredients in a bowl and stir to blend. Refrigerate until ready to use. Make ahead so the flavors have time to blend.