| Level: | Easy |
| Total: | 1 day 6 hr |
| Prep: | 6 hr |
| Cook: | 1 day |
| Level: | Easy |
| Total: | 1 day 6 hr |
| Prep: | 6 hr |
| Cook: | 1 day |
Ingredients
- 1/2 cup salt
- 1/2 cup sugar
- 2 tablespoons cracked white peppercorns
- 2 to3 pounds fresh salmon filets (preferably center piece, skin on)
- 3 bunches fresh dill
- Mustard sauce, recipe follows
- 1 tablespoon sweet mustard
- 1 teaspoon French mustard
- 2 teaspoons sugar
- 1 1/2 tablespoons white wine vinegar
- Salt
- Pepper
- 3/4 cup salad oil
- 1/4 cup chopped dill
Instructions
- 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 six hours at room temperature.
- Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
- To serve:
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
- Decorate the platter with lemon, dill and skin.
- Mix the mustards, 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 the chopped dill.
Reviews
This was my first attempt at homemade gravlax…simple and tasty! This recipe was a bit sweet for me, I will reduce the sugar by 50% next time. I wrapped the fillet in 2 layers of plastic wrap and used a glass casserole dish as a weight to firm up the texture.