Gravlax Of Salmon

Cuisine: American

Category: fish

Servings: 4


12 oz. fresh salmon
1 bunch fresh dill
7 tbsp. granulated sugar
7 tbsp. kosher salt
pinch coarse black pepper
Mustard-Dill Sauce

4 tbsp. Dijon mustard
1 tbsp. vinegar
1/2 tbsp. sugar
1/2 cup peanut oil
1 tbsp. chopped dill
salt and pepper, to taste


Remove any bones from the salmon and spread over the dill, reserving 4 sprigs for garnish. Mix sugar, salt and pepper together and sprinkle all over the salmon. Cover with plastic wrap. Place a 2 lb. weight on top to press salmon. Refrigerate for 3 days, turning the salmon each day so that it is completely marinated. Remove salmon from marinade after 3 days. Pat dry and scrape off dill and pepper with a very sharp knife. Slice as you would slice smoked salmon. Serve as an appetizer with Mustard-Dill Sauce and a sprig of dill as garnish. MUSTARD-DILL SAUCE Mix the Dijon mustard, vinegar and sugar in a bowl. While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste. Make sure you marinate the gravlax for just 3 days, turning regularly. If you marinate longer, the salmon will become salty; if you do not marinate long enough, it will not have the sublime flavor created by this unusual marinade.

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