← All recipes

Gravad lax with sweet mustard and dill sauce

Gravad lax with sweet mustard and dill sauce comes together with White Peppercorns Crushed, Caster Sugar, and White Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   To make the curing mixture for the salmon, place the salt, sugar and crushed white peppercorns in a bowl.

2. 2

   Sprinkle half of the curing mixture on top and cover with the other salmon fillet, skin side up.

3. 3

   Place in the fridge for 2-3 days, turning the salmon over every 6 hours or so, replacing the weights after turning.

4. 4

   Lay a large piece of cling film on the work surface and place one of the fillets on top, skin side down.

5. 5

   Cover with the remaining fresh dill and place the other salmon fillet on top, skin side up.

6. 6

   Wrap tightly in cling film and chill for six hours.

7. 7

   Meanwhile, to make the sauce, place the mustard, sugar, vinegar and egg yolk in a large bowl and whisk to combine.

8. 8

   Add the oil drop by drop to begin with, then in a steady stream, whisking constantly, until the sauce becomes thick and smooth.

9. 9

   To serve, cut the gravadlax into thin slices using a sharp knife, leaving the skin behind.

10. 10

    Gravadlax is traditionally served sliced thicker than smoked salmon.

11. 11

    Place three or flour slices on each serving plate and add a spoonful of the sauce to the side.