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Scandinavian Gravlax Delight

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๐Ÿฝ๏ธ Gravlax and Mustard Sauce Recipe

๐Ÿ•’ Preparation Time: PT0S (No preparation time specified)
๐Ÿ•’ Cooking Time: Not specified
๐Ÿ•’ Total Time: PT0S (Total time not specified)

๐ŸŒ Cuisine: Scandinavian
๐Ÿ” Keywords: European, Less than 15 Minutes, Canning

๐Ÿ“œ Description:
Indulge in the delightful flavors of Scandinavia with this Gravlax and Mustard Sauce recipe from lovewithrecipes.com. Transform simple ingredients into a culinary masterpiece that marries the rich taste of boneless salmon fillets with the zingy kick of mustard sauce. A perfect fusion of freshness and depth awaits you!

๐Ÿฅ— Ingredients:

  • 5-6 boneless salmon fillets
  • 2 red onions, thinly sliced
  • 1 bunch fresh dill, divided
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1/4 cup green peppercorns
  • 1 lemon, juiced
  • 2 teaspoons vanilla extract
  • 1 cup dark prepared mustard
  • 2 tablespoons dry mustard
  • A pinch of sugar
  • 1/2 cup white vinegar

๐Ÿ“Š Nutritional Information (per serving):

  • Calories: 474.4
  • Fat: 22.7g
  • Saturated Fat: 3.2g
  • Cholesterol: 117.8mg
  • Sodium: 2982.9mg
  • Carbohydrates: 21.5g
  • Fiber: 1.4g
  • Sugar: 17.7g
  • Protein: 45.8g

๐Ÿ“ Instructions:

  1. Prepare Salmon:

    • With tweezers or pliers, delicately remove the intermuscular bones from the salmon fillets.
  2. Layering the Dish:

    • In a spacious non-reactive dish, spread half of the sliced onions and sprinkle half of the fresh dill.
  3. Seasoning Mixture:

    • In a small mixing bowl, combine salt, sugar, green peppercorns, and juniper berries. Mix thoroughly.
  4. Rub and Set:

    • Rub half of the seasoning mixture onto the flesh side of the salmon. Spoon half of the lemon juice and vanilla mixture over the flesh. Place the salmon, flesh side down, on the bed of dill and onions.
  5. Second Layer:

    • Apply the remaining salt mixture to the skin side of the salmon. Pour the remaining lemon juice mixture. Add the remaining dill and onion slices.
  6. Weigh and Refrigerate:

    • Cover the dish with plastic wrap and place weights (bricks, small iron skillets, or canned goods) on top. Cover the entire setup with aluminum foil. Refrigerate for 2 to 3 days.
  7. Marination Process:

    • During the marination period, spoon the released salmon juices and marinade back over the fish.
  8. Final Touch:

    • After 2 to 3 days or when ready to serve, remove the salmon from the marinade. Scrape off dill and onions from the skin side, leaving some for garnish on the flesh side.
  9. Slicing and Serving:

    • Slice the salmon as thinly as possible on a diagonal toward the tail. Serve it with the tantalizing mustard sauce. Alternatively, place slices on black bread for a sophisticated hors dโ€™oeuvre.
  10. Mustard Sauce:

  • To prepare the sauce, mix both mustards, sugar, and vinegar until it forms a pasty consistency. Using a wire whisk, slowly beat in oil until it reaches a thick mayonnaise-like texture. Stir in the chopped dill for that extra burst of flavor.

โœจ Enjoy your Gravlax and Mustard Sauce creation! Embrace the Scandinavian culinary experience, bringing together the freshness of salmon and the boldness of mustard sauce in every exquisite bite. ๐Ÿฝ๏ธ๐ŸŽ‰

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