GRAVAD LAX WITH MUSTARD SAUCE
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
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.
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Ahmed Elsakker
[email protected]This is my favorite gravlax recipe. It's so easy to make and always turns out perfect.
James Merritt
[email protected]This gravlax is a real crowd-pleaser. It's always a hit at parties.
Aryan Islam hasan
[email protected]I love the combination of flavors in this gravlax. The mustard sauce is the perfect complement to the salmon.
Chaudary Waleed
[email protected]This gravlax is so flavorful and delicious. I can't wait to make it again.
Md. Noman
[email protected]I'm so impressed with this gravlax. It's the best I've ever had.
Afzal Hossain
[email protected]This is a great recipe for beginners. It's easy to follow and the results are amazing.
Ali Lohar
[email protected]I'm definitely going to be making this gravlax again and again.
Zahid Arman
[email protected]This gravlax is perfect for a special occasion or a casual get-together.
Jose Quinones
[email protected]I love that this recipe uses fresh herbs. It really gives the gravlax a bright, vibrant flavor.
Robert Guy
[email protected]This gravlax is so easy to make, and it's absolutely delicious.
Raja Arslan
[email protected]I'm so glad I found this recipe. I've been looking for a good gravlax recipe for ages.
Rajveer kaur Rajveer kaur
[email protected]This is the best gravlax I've ever had! The mustard sauce is simply amazing.
RFN RAFI
[email protected]I've never had gravlax before, but I'm definitely a fan now. This recipe is a great introduction to this classic dish.
Yabi Habtie
[email protected]This gravlax was a hit at my party! Everyone raved about it.
Esther Marie Wells
[email protected]I'm not a big fan of fish, but I really enjoyed this gravlax. The mustard sauce is what really made it for me.
Jaylin Hewitt
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.
Deven Cauthon
[email protected]This was my first time making gravlax, and I was really impressed with how easy it was. The mustard sauce is so flavorful and really brings out the flavor of the salmon.
Baxtyar Baiz
[email protected]I've made gravlax several times before, but this recipe is by far the best. The salmon was perfectly cured and the mustard sauce was divine.
md soyeb
[email protected]This gravlax recipe is a keeper! The mustard sauce is the perfect complement to the delicate flavor of the salmon.