Lynda Reeves’ Gravlax Recipe With Mustard Dill Sauce
1 whole side of fresh salmon, cut into 2 pieces
1/2 cup kosher salt
1/2 cup sugar
2-1/2 tbsp crushed white peppercorns
1-1/2 tbsp crushed fennel seeds
Lemon wedges for garnish
Mustard Dill Sauce
1/3 cup Dijon mustard
5 tbsp sugar (Lynda uses Splenda crystals)
1/2 cup olive oil
Lots of chopped dill
Step 1: Lay one piece of the salmon flat in a glass or ceramic dish. Cover the fish with a big bunch of fresh dill.
Step 2: Mix together kosher salt, sugar, crushed white peppercorns and crushed fennel seeds. Sprinkle mixture over fish and dill.
Step 3: Lay the other piece of fish face down on top and cover the dish tightly in plastic wrap. Weigh the top of the fish down with cans of soup and refrigerate.
Step 4: Turn the fish and baste with the liquid every 12 hours for 2-3 days. After a day there will be a lot of liquid in the dish, as the salt pulls the moisture from the fish.
Step 5: After 3 days, drain the liquid, wipe off the dill and spices, and wrap the gravlax tightly in plastic wrap until you’re ready to slice it.
Step 6: To slice salmon, unwrap from plastic wrap and place on a cutting board. Layer the top of the fish with a piece of parchment paper. Hold the fish in place with one hand on the parchment paper while you slice along the grain of the fish. Cut on a slight angle in thin slices and set aside.
Mustard Dill Sauce
Step 1: Combine all ingredients except the olive oil.
Step 2: Dribble in the oil slowly and whisk until the sauce emulsifies and thickens.
Step 3: Add the chopped dill to taste (usually about 4-5 tbsp in the sauce, plus 1 tsp to sprinkle on the serving plates).
Serve the gravlax with the sauce on the side and thin slices of black bread, garnished with lemon wedges and fresh dill.
Watch Lynda Reeves demonstrate this recipe in Episode 34 of H&H Online TV.