Fairlady’s gravadlax

Fairlady
8 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

3.00 kg salmon trout
2.00 fresh dill
30.00 ml sea salt — coarse
5.00 ml peppercorns — white, cracked
30.00 ml sugar
mustard sauce
60.00 ml wholegrain mustard — French
30.00 ml sugar
2.00 eggs — just the yolks
60.00 ml vinegar — white wine
180.00 ml sunflower oil
fresh dill — chopped
salt and freshly ground black pepper
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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.



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