This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible, placed on black bread, and served with a little of the mustard sauce spread over it.
Gravlax with Spicy Mustard Sauce Ingredients
- 1/4 cup sugar
- 1/3 cup kosher salt
- 2 teaspoons coarsely ground black pepper
- 2 small bunches dill, coarsely chopped
- ½ bunch chervil, chopped
- 1 bunch Italian parsley, chopped
- 1 bunch lemon balm, chopped
- 2 tablespoons prepared hot mustard (with chiles)
- 1 tablespoon mustard powder
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 4 tablespoons canola oil
- 2 tablespoons freshly chopped dill
- 2 salmon fillets, about 1 ½ pounds each
Instructions
- In a bowl, combine the sugar, salt, and pepper to make the sugar mixture. In another bowl, combine the dill, chervil, parsley, and lemon balm to make the herb mixture. In a third bowl combine the mustard, mustard powder, sugar, vinegar, oil, and dill to make the mustard sauce. Cover and refrigerate the mustard sauce.
- Place 1 fillet skin side down in a shallow bowl. Sprinkle ½ the sugar mixture over the fillet, ½ of the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture. Place the second fillet on top of the first, flesh to flesh, and wrap with plastic wrap. Place the wrapped fillets in a shallow pan and weigh them down with something heavy, like bricks covered in aluminum foil or a cast iron skillet. Refrigerate for 24 hours, then flip the fillets, weigh them down, and refrigerated for another 24 hours. Serve with the mustard sauce.
Photo by Maria Orlova via Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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