Ingredients
-
-
1/2
-
1/2
-
2
-
2
-
3
-
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
3/4
-
1/2
Directions
Gravlax With Mustard Sauce, This recipe is from Marcus Samuelsson from the Food TV Network , This recipe is from Marcus Samuelsson from the Food TV Network
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Steps
|
1
Done
|
Gravlax: |
|
2
Done
|
Mix Salt, Sugar and White Peppercorns. |
|
3
Done
|
Rub a Handful of the Salt Mixture on Both Sides of the Salmon Fillets. |
|
4
Done
|
Place the Salmon Fillet in a Shallow Dish, and Sprinkle With Remaining Salt Mixture. |
|
5
Done
|
Cover the Salmon With Dill, and Let Stand For Six Hours at Room Temperature. |
|
6
Done
|
Refrigerate For 24 to 30 Hours. |
|
7
Done
|
Mustard Sauce: |
|
8
Done
|
Combine the Mustard, Sugar, Vinegar, Salt and Pepper in a Large Bowl. |
|
9
Done
|
Whisk Vegetable Oil Into the Mixture by Drizzling Oil in a Very Slow, Steady Stream, Until Thick Consistency Is Formed. (a Food Processor May Also Be Used). |
|
10
Done
|
Refrigerate Overnight. |
|
11
Done
|
to Serve: |
|
12
Done
|
Remove the Skin from the Salmon and Reserve. |
|
13
Done
|
Slice the Fillets Lengthwise Very Thinly and Arrange on a Serving Platter. |
|
14
Done
|
Cut the Reserved Skin in 1/2-Inch Wide Pieces and Blacken in a Very Hot Cast-Iron Skillet For Approximately 20 Seconds. |
|
15
Done
|
Arrange Fillets on Platter and Garnish With Lemon, Dill and Salmon Skin Pieces Before Serving. |
