Cured salmon with mustard sauce

Description

Gravlax is salmon cured with salt, sugar, and dill, usually served cold with a sweet and tangy mustard-dill sauce. It is a traditional dish served on festive occassions and very common on the Christmas buffét.

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Recipe

Cured salmon
• The salmon has to have been frozen for at least 2 days before curing
• When defrosted (preferably in the fridge) mix salt, sugar, white pepper and rub it on the flesh side of the salmon filet.
• Sprinkle chopped dill eavenly on the fish on top of the seasoning.
• Put the two salmon filets together (skin to skin)
• Place in plastic bags (double) and put away in the fridge for a minimum of 2 days in order for the salmon to get properly cured.
• When serving: cut very thin slices of the cured salmon and serve with mustard sauce.
Mustard sauce:
• Add the mustard in a mixing bowl
• Add salt and sugar and stir
• Gently and slowly pour the oil in while stirring the sauce so the oil mixes in
• Add the finely cut dill and white wine vinegar.