Lynda's Gravlax Recipe With Mustard Dill Sauce
Lynda Reeves' recipe for deliciously cured salmon, perfect for summer entertaining.
Ingredients:
Gravlax
1 whole side of fresh salmon, cut into 2 pieces
Fresh dill
1/2 cup kosher salt
1/2 cup sugar
2-1/2 tbsp crushed white peppercorns
1-1/2 tbsp crushed fennel seeds
Mustard Dill Sauce
1/3 cup Dijon mustard
5 tbsp sugar (Lynda uses Splenda crystals)
1/2 cup olive oil
2 tbsp white wine vinegar
Lots of chopped dill
Recipe continued below...
Instructions:
Gravlax
Step 1: Lay one piece of the salmon flat in a glass or ceramic dish. Cover the fish with a big bunch of fresh dill.
Step 2: Mix together kosher salt, sugar, crushed white peppercorns and crushed fennel seeds. Sprinkle mixture over fish.
Step 3: Lay the other piece of fish face down on top and cover the dish tightly in plastic wrap. Weigh the top of the fish down with cans of soup and refrigerate.
Step 4: Turn the fish every 12 hours for 2-3 days. After a day there will be a lot of liquid in the dish, as the salt pulls the moisture from the fish. Use the liquid to baste the fish each time you turn it.
Step 5: After 3 days, drain the liquid, wipe off the dill and spices, and wrap the gravlax tightly until you're ready to slice it.
Mustard Dill Sauce
Step 1: Combine all ingredients except the olive oil.
Step 2: Dribble in the oil slowly and whisk until the sauce emulsifies and thickens.
Step 3: Add the chopped dill to taste (usually about 4-5 tbsp in the sauce, plus 1 tsp to sprinkle on the serving plates).
Serve the gravlax with the sauce on the side and thin slices of black bread, garnished with lemon and fresh dill.
Photography: Michael Graydon
