Gravlax with mustard sauce

4 Servings

Ingredients

Quantity Ingredient
½ cup Salt
½ cup Sugar
2 tablespoons Cracked white peppercorns
2 3 Pound fresh salmon fillets, skin on
3 bunches Fresh dill
1 tablespoon Sweet mustard
1 teaspoon French mustard
2 teaspoons Sugar
1½ tablespoon White wine vinegar
1 pinch Salt
1 pinch Pepper
¾ cup Salad oil
½ cup Chopped dill

Directions

GRAVLAX

MUSTARD SAUCE

Mix salt, sugar and white peppercorn. Rub a handful of the salt mixture on both sides of the salmon fillets. Place the salmon fillet in a shallow dish, and sprinkle with remaining salt mixture.

Cover the salmon with dill, and let stand for six hours at room temperature. Refrigerate for 24 to 30 hours. Combine the mustard, sugar, vinegar, salt and pepper in a large bowl. Whisk vegetable oil into the mixture by drizzling oil in a very slow, steady stream, until thick consistency is formed. (A food processor may also be used). Refrigerate overnight. To serve: Remove the skin from the salmon and reserve. Slice the fillets lengthwise very thinly and arrange on a serving platter. Cut the reserved skin in ½-inch wide pieces and blacken in a very hot cast iron skillet for approximately 20 seconds. Arrange fillets on platter and garnish with lemon, dill and salmon skin pieces before serving. Yield: 4 servings

Recipe by: CHEF DU JOUR JO ANNE WORLEY SHOW#DJ9072 Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <BIRCHCREEK@...> on Feb 12, 97.

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