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Make this Gravlax with Mustard Sauce for tea time

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Credit: David M. Russell

Recipe Summary test

Yield:
Makes 3 pounds
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Ingredients

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Directions

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  • With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.

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  • Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.

  • Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.

  • Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.

  • Serve on bread, topped with Mustard sauce and reserved dill.

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Reviews (1)

Rating: Unrated
01/16/2014
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible: http://www.youtube.com/watch?v=cAm6x6R8V4o