Preparation Time: 16 Hours
Cooking Time: Varies
Serving Size: 5
2 tablespoons butter
1 + 1/2 cup cream
2 teaspoons dill, fresh and chopped
2 tablespoons + 2 teaspoons dill, fresh and chopped
1 + 1/2 cup fish stock or broth
1 tablespoon + 3/4 teaspoon lemon juice
1/3 cup mustard, whole grain
5 each norwegian salmon fillets, 7 oz. skin on
1 tablespoon pepper
2 teaspoons salt
as needed salt and pepper
4 each shallots
1/4 cup sugar
1. Cure the Norwegian Salmon fillets with pepper, dill, salt and sugar for 12-16 hours. Keep refrigerated and turn the fillets once during the process. Remove spices and cut the gravlax in serving protions and grill medium.
2. Start the sauce by sautéing shallots in butter, add mustard, stock and cream and reduce to half of original amount. Season with salt and pepper and add some drops of lemon juice to give the sauce a touch of acidity.
3. Add dill to sauce just before serving. Serve grilled gravlax with dill sauce.
Source: Chef Trond Moi
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