Gravad Lax With A Mustard And Dill Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
• 1 cup finely chopped fresh dill
• 2 ounces coarse rock salt
• 2 ounces fine sugar
• 1 tablespoon peppercorns, crushed
• some dill (to garnish)
• 2 tablespoons dijon mustard
• 1 tablespoon fine sugar
• 1 egg yolk
• 1 -2 tablespoon fresh finely chopped dill
• 150 ml vegetable oil or 150 ml peanut oil
• 1 tablespoon wine vinegar
• salt and pepper

Recipe

• 1 to make the curing mix: place the salt, sugar and pepper into a medium sized bowl, add the dill and stir to combine.
• 2 line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
• 3 sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• 4 sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
• 5 weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• 6 place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
• 7 do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
• 8 before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
• 9 to make the sauce:.
• 10 in a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
• 11 start to add the oil at a constant pace, when used up whisk in the vinegar.
• 12 taste the sauce and adjust seasoning if needed, add the dill and mix well.
• 13 to serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). place 3-4 good slices on a plate along with a spoonful of the sauce.
• 14 garnish with the dill.