Gravlax with sweet mustard sauce
The Culinary Institute of America · 6 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- salmon, the loin
- salt
- sugar
- crushed white pepper
Put the skinned salmon loin in a tray and cover both sides with equal parts salt and sugar, rubbing it in.
Equal parts salt and sugar cure
- fresh dill
Leave out a couple of hours so the salt and sugar start to melt, then refrigerate; done in 24 hours, or 12 hours if vacuum packed.
When firmer and slightly darker, wipe off the salt and sugar without rinsing and slice.
- sweet mustard sauce
- classic Swedish bread
Plate with the sweet mustard sauce and sweet dark bread.