Gravlax or cured salmon is often served as an appetizer especially in Scandinavian countries. According to Wikipedia, fishermen in the middle ages buried the fish in sand to cure it. Nowadays, we use a mixture of salt, sugar and pepper to do so. This delectable appetizer can be served alongside grilled vegetables, over rye or crackers and even as is.
2 300g salmon fillets
1/4 cup caster sugar
1/4 cup rock salt (coarse sea salt)
1 teaspoon cracked white peppercorns
1 bunch fresh dill
1 medium sized cucumber, sliced, for serving
1 small capsicum, sliced thinly for serving
Lemon wedges, for serving
Crackers, for serving
For the mustard sauce:
1/2 cup French mustard
1 teaspoon dry mustard
1/4 cup honey
2 tablespoons vinegar
2 tablespoons, chopped fresh dill
1/3 cup oil
First prepare the mustard sauce by combining the French mustard, dry mustard, honey, vinegar and fresh dill in a food processor or blender. Gradually pour in the oil while processing it for one minute or until all the ingredients are well combined. This should yield 1 cup of sauce. Adjust the ingredients if you want more. Transfer the sauce to a covered container and refrigerate until needed.
To prepare the gravlax, wash the fillets under running water and then pat them dry using paper towels. After, combine the salt, sugar and white peppercorns in a small bowl. Press the salt and sugar mixture onto the salmon fillets.
Put a salmon fillet on a shallow baking dish and top it with dill. Place the other fillet over the dill. Cover the fish with plastic wrap. Place a 1kg weight, over the fish and refrigerate it for 48-72 hours, turning every 12 hours. Some liquid will be produced by the fish, so make sure to spoon it over the dill at the middle of the 2 fillets.
After marinating the fish, scrape off the salt and dill. Slice the fillets very thinly. Serve with sliced cucumbers, capsicum, lemon wedges, mustard sauce and crackers.
Photo Courtesy Of: Â ethorson