Gravlax with Spicy Mustard Sauce
Monday, 26 May 2008
DescriptionThis Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible, placed on black bread, and served with a little of the mustard sauce spread over it.
At a glance
12 or more
In a bowl, combine the sugar, salt, and pepper to make the sugar mixture. In another bowl, combine the dill, chervil, parsley, and lemon balm to make the herb mixture. In a third bowl combine the mustard, mustard powder, sugar, vinegar, oil, and dill to make the mustard sauce. Cover and refrigerate the mustard sauce.
Place 1 fillet skin side down in a shallow bowl. Sprinkle ½ the sugar mixture over the fillet, ½ of the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture. Place the second fillet on top of the first, flesh to flesh, and wrap with plastic wrap. Place the wrapped fillets in a shallow pan and weigh them down with something heavy, like bricks covered in aluminum foil or a cast iron skillet.
Refrigerate for 24 hours, then flip the fillets, weigh them down, and refrigerated for another 24 hours. Serve with the mustard sauce.