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.
Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish.
Place the other half of salmon over the dill, skin side up. Cover the dish with 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.
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.
Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
1 teaspoon ground dry mustard
2 tablespoons white wine vinegar
3 tablespoons chopped fresh dill
Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill.
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.
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.