Gravlax
Gravlax
Prep Time: 
15minutes
Cook Time: 
2days (curing)
Gravlax
Prep Time: 
15minutes
Cook Time: 
2days (curing)
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Ingredients
1-1.5 kg fresh salmon piece (tail end or centre cut)
 
1/3 cup La Baleine Fine Sea Salt
 
1/4 cup sugar
 
1 tbsp Windsor® Black Peppercorns (freshly ground)
 
fresh dill
 
Sweet Mustard Sauce
1/2 cup sour cream
 
1/2 cup mayonnaise
 
1/4 cup honey mustard (or honey dijon)
 
2 tbsp fresh dill (finely chopped)
 
1 tbsp lemon juice (fresh)
 

 

Preparation
  1. Split salmon lengthwise and remove backbone and small bones, leaving skin on.
  2. Combine salt, sugar and pepper; pat entire mixture into the flesh of each piece of salmon.
  3. Place one piece, skin side down, in a large dish in which it can lie flat. Cover surface with sprigs of dill.
  4. Lay the second piece over the dill, skin side up, reforming the whole salmon shape.
  5. Cover salmon with foil, then put a board or large plate on top. Place a 2.25 kg (5 lb) weight (brick, or canned goods, etc.) on top.
  6. Refrigerate for 36 to 48 hours, turning the salmon over every 12 hours and basting with the liquid that accumulates from the curing process.
  7. Each time, weigh it down again.
  8. Remove the fish from the liquid, scrape away the dill and dry it well in paper towels.
  9. To serve, place on a carving board and slice thinly on the diagonal. Serve with Sweet Mustard Sauce and rye or pumpernickel bread.
Sweet Mustard Sauce
  1. Combine all ingredients. Chill.

Servings: 12

Ingredients
1-1.5 kg fresh salmon piece (tail end or centre cut)
 
1/3 cup La Baleine Fine Sea Salt
 
1/4 cup sugar
 
1 tbsp Windsor® Black Peppercorns (freshly ground)
 
fresh dill
 
Sweet Mustard Sauce
1/2 cup sour cream
 
1/2 cup mayonnaise
 
1/4 cup honey mustard (or honey dijon)
 
2 tbsp fresh dill (finely chopped)
 
1 tbsp lemon juice (fresh)
 

 

Preparation
  1. Split salmon lengthwise and remove backbone and small bones, leaving skin on.
  2. Combine salt, sugar and pepper; pat entire mixture into the flesh of each piece of salmon.
  3. Place one piece, skin side down, in a large dish in which it can lie flat. Cover surface with sprigs of dill.
  4. Lay the second piece over the dill, skin side up, reforming the whole salmon shape.
  5. Cover salmon with foil, then put a board or large plate on top. Place a 2.25 kg (5 lb) weight (brick, or canned goods, etc.) on top.
  6. Refrigerate for 36 to 48 hours, turning the salmon over every 12 hours and basting with the liquid that accumulates from the curing process.
  7. Each time, weigh it down again.
  8. Remove the fish from the liquid, scrape away the dill and dry it well in paper towels.
  9. To serve, place on a carving board and slice thinly on the diagonal. Serve with Sweet Mustard Sauce and rye or pumpernickel bread.
Sweet Mustard Sauce
  1. Combine all ingredients. Chill.

Servings: 12