Gravadlax with sweet mustard relish recipe
Easy cured salmon served with a sweet mustard relish.
Ingredients
- 1 x 2kg (4.4lbs) fully-trimmed, skin-on, boned side of salmon
- 50 g whole white peppercorns
- 50 g dried dill weed
- 50 g caster sugar
- 1 kg sea salt (we like Maldon)
- 2 tbsp Dijon mustard
- 1 x 2kg (4.4lbs) fully-trimmed, skin-on, boned side of salmon
- 1.8 oz whole white peppercorns
- 1.8 oz dried dill weed
- 1.8 oz caster sugar
- 2.2 lbs sea salt (we like Maldon)
- 2 tbsp Dijon mustard
- 1 x 2kg (4.4lbs) fully-trimmed, skin-on, boned side of salmon
- 1.8 oz whole white peppercorns
- 1.8 oz dried dill weed
- 1.8 oz caster sugar
- 2.2 lbs sea salt (we like Maldon)
- 2 tbsp Dijon mustard
- 100 g Dijon mustard
- 100 g wholegrain mustard
- 65 g caster sugar
- 2 tsp dried dill weed
- 1 splash of white wine vinegar, to taste
- 1 drizzle of sunflower oil
- 3.5 oz Dijon mustard
- 3.5 oz wholegrain mustard
- 2.3 oz caster sugar
- 2 tsp dried dill weed
- 1 splash of white wine vinegar, to taste
- 1 drizzle of sunflower oil
- 3.5 oz Dijon mustard
- 3.5 oz wholegrain mustard
- 2.3 oz caster sugar
- 2 tsp dried dill weed
- 1 splash of white wine vinegar, to taste
- 1 drizzle of sunflower oil
Details
- Cuisine: Nordic
- Recipe Type: Salmon
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Prepare the salmon. Coarsely grind the peppercorns, then mix them together with half the dill, all the sugar and Maldon salt.
- Put the salmon in a deep tray and cover both sides with the salt mixture. Cover the tray and leave it in the fridge or a cold place for 48 hours.
- Put the salmon on a piece of greaseproof paper and coat both sides with the Dijon mustard and the remainder of the dried dill. Shake off any excess dill (you can keep it to use another time) then put the salmon in a cold place to cure for another 24 hours.
- Finally, slice it thinly and serve or wrap it in cling film and refrigerate; it will keep well for 2 weeks.
- Serve it with a mustard relish. Mix all the relish ingredients together well, then transfer the mixed relish to an airtight container and refrigerate it will keep for a month.
This recipe is by Stephen Doherty and courtesy of Maldon.
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