Gravlax with mustard dill sauce

title="Gravlax with mustard dill sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Gravlax-with-mustard-dill-sauce.jpg" srcset="https://img.taste.com.au/y6YMs1RR/w720-h480-cfill-q80/taste/2016/11/gravlax-with-mustard-dill-sauce-11574-1.jpeg 720w, https://img.taste.com.au/aaMvfd2S/w643-h428-cfill-q90/taste/2016/11/gravlax-with-mustard-dill-sauce-11574-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Gravlax with mustard dill sauce"
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• 24:25 Prep


• 
  10 Servings


• Advanced

Beautiful marinated salmon is served with a mustard dill sauce for the ultimate catering platter.

Featured in
Cooking for a crowd, Fish & seafood recipes

Ingredients

• 100g coarse sea salt, ground


• 50g caster sugar


• 2 tablespoons vodka


• 1-2 bunches dill, chopped


• 2 (about 500g each) tail ends salmon or ocean trout, skin on


• 1 tablespoon olive oil


• Rye bread, to serve


• Chilled vodka, optional, to serve

Mustard dill sauce

• 2 tablespoons Dijon mustard


• 2 teaspoons caster sugar


• 1 egg yolk


• 150ml light olive oil


• 1 tablespoon red wine vinegar


• 3-4 tablespoons chopped dill

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the salt, sugar, vodka and half the dill in a bowl. Drizzle a quarter of the mixture in a glass dish and add 1 fish fillet, skin-side down. Drizzle half the remaining mixture over the fish and top with remaining fillet, skin-side up. Add the remaining mixture and cover with plastic wrap. Cover a brick with foil and place on top to weigh down the fish.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Refrigerate for 12 hours. Turn the fish over and refrigerate for a further 12 hours.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Remove from the fridge 1 hour before serving and carefully rinse. Pat dry with paper towel. Rub oil and remaining dill over the flesh side of one fillet and top with the other piece skin-side up. Wrap in plastic wrap.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  To make the sauce, combine mustard, sugar and egg yolk in a bowl. Gradually whisk in the oil, then stir in the vinegar and dill.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Use a very sharp knife to cut wafer-thin slices of fish. Serve with mustard dill sauce, rye bread and chilled vodka, if desired.
  
  
  

Notes

You will need to begin this recipe 3 days prior to serving. You do not need to use a whole fish - we used tail ends of salmon which are relatively cheap and boneless. Gravlax will keep, covered, in the fridge for up to a week.

• Author: Valli Little


• Image credit: Jared Fowler


• Publication: Taste.com.au

Source: taste.com.au