Gravlax with Mustard Sauce

Name: Gravlax with Mustard Sauce
Prep time: 2 d 15 min
Cook time: 2 d 15 min
Total time: 2 d 15 min
Yield: 10
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 large bunch dill, plus 1/4 cup chopped dill for serving; 1 Tbsp whole fennel seeds; 118 milliliters kosher salt; 10 servings Pumpernickel bread, for serving; 1 kilograms fresh salmon, center cut; 118 milliliters sugar; 2 Tbsps white peppercorns, crushed

Gravlax with Mustard Sauce

Gravlax with Mustard Sauce might be just the Scandinavian recipe you are searching for. This dairy free and pescatarian recipe serves 10. This main course has 245 calories, 27g of protein, and 9g of fat per serving. Head to the store and pick up dill, sugar, pumpernickel bread, and From preparation to the plate, this recipe takes approximately 48 hours and 15 minutes.

Instructions

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish.

Ingredients you will need

Salmon

Shake

Dill

Fish

Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish.

Ingredients you will need

Fennel Seeds

Peppercorns

Sugar

Fish

Salt

Equipment you will use

Bowl

Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil.

Ingredients you will need

Salmon

Dill

Equipment you will use

Aluminum Foil

Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Frying Pan

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.

Ingredients you will need

Smoked Salmon

Salmon

Dill

Equipment you will use

Cutting Board

Knife

Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Ingredients you will need

Pumpernickel

Red Onion

Mustard

Capers

Sauce

1/4 cup Dijon mustard

Ingredients you will need

Dijon Mustard

1 teaspoon ground dry mustard

Ingredients you will need

Mustard Powder

3 tablespoons sugar

Ingredients you will need

Sugar

2 tablespoons white wine vinegar

Ingredients you will need

White Wine Vinegar

1/3 cup olive oil

Ingredients you will need

Olive Oil

3 tablespoons chopped fresh dill

Ingredients you will need

Fresh Dill

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill.

Ingredients you will need

Vinegar

Sugar

Dill

Cooking Oil

Equipment you will use

Whisk

Bowl

Serve with the gravlax.

Ingredients you will need

Gravlax

Equipment

Ingredients

Servings:

1large bunch

dill, plus 1/4 cup chopped dill for serving 1Tbsp

whole fennel seeds 118milliliters

kosher salt 10servings

Pumpernickel bread, for serving 1kilograms

fresh salmon, center cut 118milliliters

sugar 2Tbsps

white peppercorns, crushed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.