Reviews Add Rating & Review 19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Back to Gravlax with Sweet Mustard Sauce All Reviews for Gravlax with Sweet Mustard Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Gravlax with Sweet Mustard Sauce Recipe Summary prep: 20 mins total: 2 days Servings: 10
Ingredients Ingredient Checklist 1 side skin-on wild salmon (about 3 pounds), halved crosswise 2 cups fennel fronds or fresh dill, coarsely chopped 1/2 cup sugar 1/2 cup coarse salt 3 tablespoons coarsely chopped lemon zest 1 1/2 teaspoons whole pink or black peppercorns, crushed 1 tablespoon caraway seeds, crushed (optional) 1 tablespoon aquavit or vodka Sweet Mustard Sauce(optional) 1 loaf pumpernickel bread, thinly sliced and crusts removed 1 small red onion, thinly sliced 1 fennel bulb or cucumber (peeled and seeded), thinly sliced
Cook’s Notes Wiped gravlax can be refrigerated, wrapped in plastic, for up to 5 days.
Gallery Gravlax with Sweet Mustard Sauce
Recipe Summary prep: 20 mins total: 2 days Servings: 10
Gallery
Gravlax with Sweet Mustard Sauce
Gravlax with Sweet Mustard Sauce
Gravlax with Sweet Mustard Sauce
Recipe Summary prep: 20 mins total: 2 days Servings: 10
Recipe Summary
prep: 20 mins total: 2 days
Servings: 10
prep: 20 mins
total: 2 days
prep:
20 mins
total:
2 days
Servings: 10
10
Ingredients
Ingredients
- 1 side skin-on wild salmon (about 3 pounds), halved crosswise 2 cups fennel fronds or fresh dill, coarsely chopped 1/2 cup sugar 1/2 cup coarse salt 3 tablespoons coarsely chopped lemon zest 1 1/2 teaspoons whole pink or black peppercorns, crushed 1 tablespoon caraway seeds, crushed (optional) 1 tablespoon aquavit or vodka Sweet Mustard Sauce(optional) 1 loaf pumpernickel bread, thinly sliced and crusts removed 1 small red onion, thinly sliced 1 fennel bulb or cucumber (peeled and seeded), thinly sliced
Directions
Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.
Cook’s Notes Wiped gravlax can be refrigerated, wrapped in plastic, for up to 5 days.
Cook’s Notes
Wiped gravlax can be refrigerated, wrapped in plastic, for up to 5 days.
Reviews
Add Rating & Review 19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
19 Ratings 5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 7 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
All Reviews for Gravlax with Sweet Mustard Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gravlax with Sweet Mustard Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
