Gravadlax with mustard and dill sauce

Gravadlax with mustard and dill sauce

By
From
Leiths How to Cook
Serves
15-20
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 whole salmon, 2–2.5 kg, wild if possible
oil, to brush
3 tablespoons granulated sugar
1 1/2 tablespoons flaked sea salt
bunch dill
1 tablespoon brandy
1/2 tablespoon white peppercorns

For the sauce

Quantity Ingredient
1 tablespoon dijon mustard
2 tablespoons white wine vinegar
1 teaspoon caster sugar
6 tablespoons sunflower oil
salt
freshly ground black pepper

Method

  1. Fillet and pin-bone the salmon to give 2 sides, but do not skin it. Brush lightly all over with oil. Lay one side, skin side down, on a triple layer of cling film, longer than the fish. Mix together the sugar and salt, then pat the mixture all over the flesh side. Chop enough dill leaves to give you about 1 tablespoon, enough to cover the fish, and sprinkle it over the salt and sugar layer. Sprinkle the brandy over the dill. Crush the peppercorns with a pestle and mortar and sprinkle over the dill.
  2. Place the other side of salmon on top, flesh side down so that it fits closely, sandwiching the dill mixture. Wrap the salmon very tightly in the cling film, leaving the ends open. Place on a lipped tray that will fit in the fridge.
  3. Weight the salmon down with another tray topped with some heavy tins or similar weights and refrigerate for 6 hours. Remove the weights, turn the salmon over, weight again and refrigerate for a further 6 hours before removing the weights. The salmon can be kept in the fridge wrapped in cling film for up to 1 week before serving, and should not be served before 12 hours of curing.
  4. To make the sauce, put the mustard in a small bowl, stir in the wine vinegar and sugar and gradually whisk in the oil. Chop more dill, enough to give you 1 tablespoon, and stir into the sauce. Season with salt and pepper and refrigerate until needed.
  5. To serve, scrape and wipe off the marinade. Slice the salmon as thinly as possible (as you would a side of smoked salmon), layering it on individual plates or a platter. Garnish with dill sprigs and serve with the sauce and brown bread and butter.
Tags:
Leiths School of food and wine
cookery course
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