Gravlax with Dill Sauce
This is a year-round Swedish specialty—good on any buffet at any special occasion. The salmon will “cook” or “cure” in the salt and sugar.
Serves: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1. salmon filet (3 lb.), skin removed
- 2⁄3 cup plus 1⁄4 tsp. salt, divided
- 1⁄2 cup plus 1 tsp. granulated sugar, divided
- 20 white peppercorns, crushed
- 6 thick slices fresh gingerroot, peeled
- 5 large fronds fresh dill
- 2⁄3 cup olive oil
- 1⁄3 cup white wine vinegar
- 1 Tbsp. Dijon-style mustard
- 1⁄8 tsp. freshly ground black pepper
- 1 Tbsp. minced dill
- Rinse the salmon and dry on paper towels.
- In a large glass baking pan, mix together the 2⁄3 cup salt, 1⁄2 cup sugar, and peppercorns. Place the salmon in the pan and turn it to cover with the mixture.
- Arrange the gingerroot over and under the fish. Place fronds of dill over and under the fish. Cover tightly and refrigerate for 24 hours.
- Place olive oil, vinegar, mustard, remaining 1 teaspoon sugar, remaining 1⁄4 tsp. salt, pepper, and minced dill in a blender and whirl until emulsified.
- Scrape off the salt and sugar, wiping the fish with paper towels. Slice thinly on the diagonal and serve with dill sauce.