Fish Entrees

Gravlax with mustard dill sauce

Name: Gravlax with mustard dill sauce
Prep time: 1465 min
Total time: 1465 min
Yield: 10
Ingredients: 100g coarse sea salt, ground; 50g caster sugar; 2 tablespoons vodka; 1-2 bunches dill, chopped; 2 (about 500g each) tail ends salmon or ocean trout, skin on; 1 tablespoon olive oil; Rye bread and chilled vodka, optional, to serve; 2 tablespoons Dijon mustard; 2 teaspoons caster sugar; 1 egg yolk; 150ml light olive oil; 1 tablespoon red wine vinegar; 3-4 tablespoons chopped dill

Rate now

24h 25m

Jump to recipe

Beautiful marinated salmon is served with a mustard dill sauce for the ultimate catering platter.

100g coarse sea salt, ground
50g caster sugar
2 tablespoons vodka
1-2 bunches dill, chopped
2 (about 500g each) tail ends salmon or ocean trout, skin on
1 tablespoon olive oil
Rye bread and chilled vodka, optional, to serve

Mustard dill sauce

2 tablespoons Dijon mustard
2 teaspoons caster sugar
1 egg yolk
150ml light olive oil
1 tablespoon red wine vinegar
3-4 tablespoons chopped dill

Method

1.

Combine the salt, sugar, vodka and half the dill in a bowl. Drizzle a quarter of the mixture in a glass dish and add 1 fish fillet, skin-side down. Drizzle half the remaining mixture over the fish and top with remaining fillet, skin-side up. Add the remaining mixture and cover with plastic wrap. Cover a brick with foil and place on top to weigh down the fish.
2.

Refrigerate for 12 hours. Turn the fish over and refrigerate for a further 12 hours.
3.

Remove from the fridge 1 hour before serving and carefully rinse. Pat dry with paper towel. Rub oil and remaining dill over the flesh side of one fillet and top with the other piece skin-side up. Wrap in plastic wrap.
4.

To make the sauce, combine mustard, sugar and egg yolk in a bowl. Gradually whisk in the oil, then stir in the vinegar and dill.
5.

Use a very sharp knife to cut wafer-thin slices of fish. Serve with mustard dill sauce, rye bread and chilled vodka, if desired.