Gravlax – Smoked salmon with sweet mustard sauce

serve 6

2 lb (900 g) fresh salmon

5 tbsp  sugar

5 tbsp  sea salt

black pepper

7 tbsp  dill leaves

  1. Remove all the bones with a pliers or tweezers.
  2. Cut the salmon in half lengthways.
  3. In a small bowl mix together the sugar, salt and black pepper.
  4. Rub the mixture over the fish.
  5. Place a layer of dill in the bottom of a dish and lay half the salmon, skin side down, on the dill. Cover with more dill and lay the other half the salmon on it skin side up. Coat with the rest of the dill and any of the remaining sugar mixture.
  6. Cover  the dish with cling film and a weighted plate. Leave in the fridge for 3 days (36 hours).
Sauce
  • 2 tbsp  French mustard
  • 1 tbsp  clear honey
  • 1 egg yolk
  • 2 tbsp  white wine vinegar
  • 6 tbsp (90ml) olive oil
  • 2 tbsp  chopped dill leaves
  • salt and black pepper
  1. Make the sauce by putting all the ingredients except the oil and dill in a bowl and beating with a whisk. Slowly beat  in the oil and then add chopped dill.
  2. Scrape the marinade off salmon. Slice the fresh away from the skin, across the grain, and serve with the sauce and a nice bread.

Curiosity : During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying in the sand above the high-tide line. The word gravlax come from Scandinavian word “grav”, which literally means “grave”  or “to dig” ( in Swedish, Norwegian, Danish, Dutch and Estonian), and  “lax”(or laks), which means “salmon”, thus gravlax means “buried salmon”

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