Dilled Gravlax with Mustard Sauce

Name: Dilled Gravlax with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoon whole black peppercorns; 4 servings Mini pumpernickel or brioche toasts; 3 Tbsps grapeseed oil or canola oil; 1 teaspoon coriander seeds; 1 sprig Dill; 2 Tbsps chopped fresh dill; 2 Tbsps honey mustard; 454 grams salmon fillet, skin on; 0 teaspoons salt; 2 Tbsps sea salt; 2 teaspoons sugar; 1 Tbsp distilled white vinegar; 1 teaspoon whole white peppercorns

The recipe Dilled Gravlax with Mustard Sauce could satisfy your Scandinavian craving in around 45 minutes. This main course has 455 calories, 27g of protein, and 29g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have dill sprigs, sugar, peppercorns, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Spices

Seeds

Equipment you will use

Kitchen Towels

Frying Pan

Mortar And Pestle

Transfer spices to small bowl.

Ingredients you will need

Spices

Equipment you will use

Bowl

Mix in salt and sugar.

Ingredients you will need

Sugar

Salt

Using small sharp knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin.

Ingredients you will need

Salmon

Dry Seasoning Rub

Equipment you will use

Knife

Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish.

Ingredients you will need

Dill

Equipment you will use

Glass Baking Pan

Place salmon, skin side down, atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish.

Ingredients you will need

Salmon

Dill

Fish

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Place plate or another pan atop plastic.

Equipment you will use

Frying Pan

Place heavy cans on plate. Refrigerate 2 to 3 days.

Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)

Ingredients you will need

Ground Black Pepper

Mustard

Vinegar

Sauce

Dill

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.

Ingredients you will need

Salmon

Spices

Dill

Equipment you will use

Knife

Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.

Ingredients you will need

Salmon

Sauce

Dill

Equipment

Ingredients

Servings:

1teaspoon

whole black peppercorns 4servings

Mini pumpernickel or brioche toasts 3Tbsps

grapeseed oil or canola oil 1teaspoon

coriander seeds 1sprig

Dill 2Tbsps

chopped fresh dill 2Tbsps

honey mustard 454grams

salmon fillet, skin on 0teaspoons

salt 2Tbsps

sea salt 2teaspoons

sugar 1Tbsp

distilled white vinegar 1teaspoon

whole white peppercorns

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.