Main
GRAVLAX
Ingredients
Salmon
- 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)
Salmon
- 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)
Salts in the Recipe
Recipe Preparation
For the Salmon
- Split salmon lengthwise and remove backbone and small bones, leaving skin on.
- Combine salt, sugar and pepper; pat entire mixture into the flesh of each piece of salmon.
- Place one piece, skin side down, in a large dish in which it can lie flat. Cover surface with sprigs of dill.
- Lay the second piece over the dill, skin side up, reforming the whole salmon shape.
- 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.
- Refrigerate for 36 to 48 hours, turning the salmon over every 12 hours and basting with the liquid that accumulates from the curing process.
- Each time, weigh it down again.
- Remove the fish from the liquid, scrape away the dill and dry it well in paper towels.
- To serve, place on a carving board and slice thinly on the diagonal. Serve with Sweet Mustard Sauce and rye or pumpernickel bread.
For the Sweet Mustard Sauce
- Combine all ingredients. Chill.