Glücksburg's Gravlax Dream: Dill-cured Salmon With Mustard Sauce
Indulge in the flavors of Schleswig-Holstein with this exquisite recipe for Glücksburg's Gravlax Dream: Dill-Cured Salmon with Mustard Sauce. This traditional dish is perfect for a special occasion or a luxurious weekend treat.
Ingredients
- 1 lb (450g) fresh salmon fillet, skin on
- 1 cup (240ml) coarse sea salt
- 1 cup (240ml) granulated sugar
- 1 bunch fresh dill, chopped
- 2 tbsp (30ml) whole grain mustard
- 2 tbsp (30ml) Dijon mustard
- 2 tbsp (30ml) honey
- 2 tbsp (30ml) white wine vinegar
- 1/4 cup (60ml) olive oil
- Salt and pepper to taste
Instructions
- In a bowl, mix the sea salt, sugar, and half of the chopped dill.
- Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
- Cover the salmon with the salt and sugar mixture, then sprinkle the remaining dill on top.
- Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.
- Refrigerate for 48 hours, turning the salmon every 12 hours and basting it with the liquid that accumulates.
- After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
- For the mustard sauce, whisk together the whole grain mustard, Dijon mustard, honey, white wine vinegar, and olive oil. Season with salt and pepper to taste.
- Slice the cured salmon thinly and serve with the mustard sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 48 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 5g
Supplies
Plastic wrap Shallow dish
Tools
Whisk Sharp knife
Serving suggestions
Serve the dill-cured salmon with mustard sauce on a bed of fresh greens or with toasted rye bread.
Tips & tricks
For best results, use the freshest salmon available and ensure that it has been properly cleaned and deboned.
Cost
$25