Gravad Lax With Mustard Sauce
Instructions:
- FOR THE GRAVAD LAX
- 3 1/2 Pound Fresh salmon; center cut
- 2 Large Bunches fresh dill; washed and patted dry
- 1/4 Cup Kosher salt
- 1/4 Cup Granulated sugar
- 2 Tablespoon Crushed black pepper
- FOR THE MUSTARD SAUCE
- 8 Tablespoon Olive oil
- 2 1/2 Tablespoon White wine vinegar
- 2 1/2 Tablespoon Prepared mustard
- 1/2 Teaspoon Salt
- 1/2 Teaspoon White pepper
- 1/4 Cup Granulated sugar
- 1 Pinch Ground cardamom; optional
- TO MAKE THE GRAVAD LAX:
- Ask the fish dealer to cut the salmon in half, remove the backbone and small bones, and leave the skin on.
- In a glass or enamel rectangular dish, set half of the salmon, skin side down. Place the dill over the fish. In a small mixing bowl combine the salt, sugar and pepper, then sprinkle this mixture evenly over the dill. Set the other salmon half, skin side up, over the dill.
- Cover the fish with plastic wrap and on it, place a baking sheet which is larger than the dish which contains the fish. Set weights, such as heavy cans, on the baking sheet and refrigerate the salmon for up to 3 days, turning the fish over every 12 hours and basting it with the liquid which accumulates in the bottom of the dish. After basting replace the weights each time.
- TO FINISH AND SERVE:
- Remove the salmon from the marinade and discard the dill and seasonings. Pat the fish dry and set it skin side down on a cutting board.
- Cut wafer thin slices on the diagonal and away from the skin. Serve with a mustard sauce.
- TO MAKE THE MUSTARD SAUCE:
- In a medium bowl, combine all of the ingredients and blend thoroughly. Cover the sauce and place in the refrigerator for at least 2 hours before serving.
- Before serving, beat with a whisk or fork.