Fairlady's gravadlax

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • 3
    kg
    salmon trout
  • 2
    bunches fresh dill
  • 30
    ml
    coarse sea salt
  • 5
    ml
    crushed white peppercorns
  • 30
    ml
    sugar
  • MUSTARD SAUCE
  • 60
    ml
    French wholegrain mustard
  • 30
    ml
    sugar
  • 2
    egg yolks
  • 60
    ml
    white wine vinegar
  • 180
    ml
    sunflower oil
  • chopped dill
  • salt and milled black pepper
 

Method

 
Clean and bone fish to make 2 large fillets. Layer dill generously in a large dish. Mix salt, pepper and sugar and rub into salmon fillets. Sprinkle with more dill sprigs. Place 1 fillet, skin side down, on top of dill layer in dish. Place more dill on top of fillet, then place second fillet on top, skin side up. Cover with a dish and add a heavy weight. Refrigerate for 36 hours. Pour off any liquid and scrape off seasonings. Slice salmon thinly and serve with mustard sauce, garnished with dill sprigs. MUSTARD SAUCE: Blend mustard, sugar, egg yolks and vinegar. Gradually add oil, whisking constantly until mixture thickens. Add plenty of dill and season with salt and pepper.
 

Read more on: fish/seafood
 

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