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Gravlax with Mustard Sauce

Source: Burt Wolf's Travels and Traditions, Trondheim
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Active Time:  10 Minutes
Total Time:  72 Hours 10 Minutes
  Makes 10 servings of salmon and 1 cup of mustard sauce
For the Gravlax:
3 1/2 pounds of fresh salmon, center cut
2 large bunches of fresh dill, washed and patted dry
1/4 cup kosher salt
1/4 cup granulated sugar
2 tablespoons crushed black pepper
For the Mustard Sauce:
8 tablespoons olive oil
2 1/2 tablespoons white wine vinegar
2 1/2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup granulated sugar
Pinch ground cardamom, optional
TO MAKE THE GRAVLAX: 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.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings of salmon and 1 cup of mustard sauce
Calories: 370
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 2499mg
% Cal. from Fat: 51%
Cholesterol: 87mg
Protein: 32g
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