Salmon, cured with salt, sugar and spices, is lovely sliced thin and draped over toast points or crackers at a cocktail party, or sliced onto a schmeared bagel for breakfast.
Gravlax with Sweet Mustard Sauce
From “The Scandinavian Cookbook,” by Trina Hahnemann (Andrews McMeel). If you can’t find superfine sugar, blitz granulated sugar in the food processor for one minute, then measure. Serves 8-10.
Ingredients
FOR GRAVLAX
2 salmon fillets of similar size (preferably from the same fish), about 5 1/2 pounds total, skin on
2 tablespoons peppercorns
1 tablespoon coriander seeds
4 1/2 ounces coarse salt (about 1/2 cup)
1 cup superfine sugar
2 bunches fresh dill, minced very finely, plus 6 sprigs extra
FOR SAUCE
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 bunch fresh dill
Directions
Freeze the salmon for 24 hours before making the gravlax to ensure that it has no harmful bacteria, then thaw.
Remove any pin-bones from the salmon and trim the edges of the fillet. Wipe off any scales with a paper towel and lay one salmon fillet skin-side down on a sheet of plastic wrap.
Crush the peppercorns and coriander seeds using a mortar and pestle, and mix with the salt and sugar. Spread the minced dill evenly over the salmon, then cover with the spiced sugar mixture. Cut the salmon into 2 equal portions. Lay 3 of the dill sprigs over one piece, then cover with the other piece of fish, laying it flesh-side down. Wrap in plastic wrap and let stand for 2 days in the refrigerator.
Make the sauce: Place the ingredients in a blender or food processor and process until the mixture is smooth.
To serve, unwrap the salmon and wipe off all the salt and sugar mixture with a paper towel. The traditional cut starts diagonally at one corner of the salmon, and then works back toward the center of the fillet. Place the gravlax on a serving dish and garnish with the remaining dill sprigs. Serve with the honey mustard sauce and white or spelt bread.
