Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 1/4 cup fresh dill, chopped
- 2 tbsp black peppercorns, crushed
- 1/4 cup mustard seeds
- 1/4 cup white wine vinegar
- 1/4 cup honey
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Special equipment needed:
- Plastic wrap
- Baking dish
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a small bowl, mix together the kosher salt, granulated sugar, chopped dill, and crushed black peppercorns.
2. Place the salmon fillet skin-side down in a baking dish. Rub the salt mixture all over the salmon, making sure to cover it completely.
3. Cover the salmon with plastic wrap and place a weight on top. Refrigerate for 24-48 hours, flipping the salmon over halfway through.
4. After 24-48 hours, remove the salmon from the baking dish and rinse it thoroughly under cold water. Pat it dry with paper towels.
5. To make the mustard sauce, grind the mustard seeds in a food processor or mortar and pestle until they are coarsely ground.
6. In a small bowl, whisk together the ground mustard seeds, white wine vinegar, honey, sour cream, Dijon mustard, and fresh lemon juice. Season with salt and pepper to taste.
7. Serve the salmon gravlax with the mustard sauce on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 24-48 hours (refrigeration time)
Temperature:
- Refrigerate at 40°F or below
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Instead of salmon, you can use trout or arctic char.
- Instead of white wine vinegar, you can use apple cider vinegar.
- Instead of honey, you can use maple syrup.
Variations:
- Add sliced cucumbers, red onions, and capers to the serving platter for a classic gravlax presentation.
- Top the salmon with a dollop of crème fraîche and a sprinkle of chives for a fancier presentation.
Tips and tricks:
- Make sure to use fresh dill for the best flavor.
- Use a weight that is heavy enough to press down on the salmon but not so heavy that it crushes it.
- The longer you cure the salmon, the saltier it will be. Taste it after 24 hours and decide if you want to let it cure longer.
Storage instructions:
- Store the salmon gravlax in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Serve the salmon cold.
Presentation ideas:
- Serve the salmon gravlax on a platter with sliced cucumbers, red onions, and capers.
- Garnish with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Bagels and cream cheese
- Rye bread and butter
- Potato salad
Troubleshooting advice:
- If the salmon is too salty, rinse it under cold water for a few minutes before patting it dry.
Food safety advice:
- Make sure to use fresh salmon and refrigerate it at 40°F or below.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Gravlax is a traditional Scandinavian dish that dates back to the Middle Ages. It was originally made by burying salmon in the sand on the beach to cure it.
Flavor profiles:
- The salmon gravlax is salty and slightly sweet with a hint of dill. The mustard sauce is tangy and creamy with a spicy kick from the mustard seeds.
Serving suggestions:
- Serve the salmon gravlax as an appetizer or as part of a brunch spread.
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Region: Scandinavian