Home cured gravadlax with mustard dill sauce

Gravadlax with Mustard

Making your own gravadlax is very simple to do and works out much cheaper than shop bought. Choose organic farmed salmon from a trusted fishmonger and ask him to skin and bone it for you

Serves: 8-10 as a starter. Prepare:30 minutes plus 36 hours marinating

  • 1kg piece of salmon fillet, skinned
  • 50g coarse sea salt (I like Maldon)
  • 50g granulated sugar
  • 4 tbsp gin or other white spirit
  • a small bunch fresh dill, finely chopped
  • juice of 1 lemon
  • 1 tsp Dijon mustard

For the mustard dill sauce:

  • 2 tbsp red wine vinegar
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1 tbsp caster sugar
  • 90ml sunflower oil
  • 3 tbsp chopped fresh dill
  • salt and freshly ground black pepper
  1. Place salmon in a shallow dish that fits it snugly. Mix sea salt, sugar, gin and chopped dill. Spread over salmon turning to cover both sides liberally.
  2. Cover surface of fish with crumpled greaseproof paper to keep out as much air as possible and cover dish tightly with cling wrap. Leave to marinate in fridge for 36-48 hours turning salmon every 12 hours. The flesh will firm up as the cure works on it.
  3. To make the mustard sauce, whisk together vinegar, egg yolk, mustard and sugar in a bowl. Gradually drip in oil, whisking continuously to give a thick emulsified sauce.
  4. Stir in half the dill and season to taste.
  5. Cover and chill until ready to use. (The sauce will keep for up to a week in the fridge).
  6. To serve, remove salmon from marinade and rinse under cold water to remove the marinade. Pat dry with kitchen paper.
  7. Mix lemon juice, mustard and remaining dill and brush over salmon.
  8. Slice thinly with a very sharp knife as you would smoked salmon. Serve with the mustard sauce and slices of rye bread.

Cook's tip: You can use the gravadlax for Christmas nibbles. Make tiny cheese scones (or buy mini blinis), split and top with a dollop of creme fraīche, little slices of the gravadlax and a spoonful of the sauce. Garnish with sprigs of dill (see right).

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  • pictures David Merewether