This recipe comes from a friend in Australia.
Salmon Gravlax with Dill and Mustard Sauce
She says “We always ask Esther, my mother-in-law, to make the Gravlax when it comes to this special occasion dish. Esther is Danish and knows all about making wonderful Scandinavian food. We also ask her to make herrings, marinated cucumber, the roast pork stuffed with pruede, the frikkadella and the haggeboef – the list is endless.
Esther is a fantastic cook and her recipe for this cured salmon is simply divine.”
- 2 sides of fresh salmon
- 1.5 tablespoons of good quality rock salt
- 1 tablespoon sugar
- 1 teaspoon crushed white peppercorns
- 1 bunch dill, finely chopped
- 1 schnapps glass – vodka or brandy
Mix the salt, sugar and peppercorns. Place one half of the salmon skin side down in the dish. Cover with the salt mixture then the dill and finally the alcohol. Place second salmon piece on top, skin side up. Cover with foil and leave for 2-3 days – the longer the better. Turn and baste daily.
Serve cut on a 30 degree angle with Dill and Mustard Sauce.
The Dill and Mustard Sauce
- 2 Tablespoons Dijon mustard
- 2 Tablespoons sugar
- 1 tablespoon white wine vinegar
- 1 egg yolk
- 150ml sunflower oil
- Salt and Pepper
- 2 tablespoons chopped dill
Whisk mustard, sugar, vinegar and egg in a food processor. Slowly add the oil while mixing. Season with salt and pepper and mix with dill.
Pinot Noir matches beautifully with Salmon, although it’s often overlooked as a Sav or Dry Riesling usually is the first choice. But we love this dish with our 2012 SVPN.