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Gravlax with Mustard-Dill Sauce
Gravlax is Salmon that has been cured with salt, sugar and
aquavit. Because it must be served thinly sliced, start with a
good-sized piece of salmon to make cutting easier. Aquavit,
the Scandinavian caraway-flavored spirit, is the traditional
curing liquor, but you can also use gin or vodka. Offer the
gravlax as a first course with dark rye or pumpernickel break.
It will keep refrigerated for about 1 week.
1 Whole Salmon fillet with skin intact, about 2 lb. (1 kg.)
3 Tablespoons Sugar
3 Tablespoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Ground Allspice-Optional
24 Dill Sprigs
3-4 Tablespoons Aquavit, Gin or Vodka
For a Mustard-Dill Sauce
¼ Cup (2 oz./60 g) Dijon Mustard
1 Teaspoon Dry Mustard
2 Tablespoons Sugar
2 Tablespoons Distilled White Vinegar
½ Cup (4 fl. Oz./125 ml) Peanut Oil
2-3 Tablespoons Chopped Fresh Dill
Place the Salmon skin-side down in a shallow nonreactive
container. In a small bowl stir together the sugar, salt, pepper
and the Allspice (if using), and rub over the top surface of the
Salmon. Place the dill sprigs on top and sprinkle with the
liquor. Cover with plastic wrap and place a heavy weight on
top; a good choice is 3-4 lb. (1.5-2 kg.) canned goods placed
inside another container. Refrigerate for 3-4 days, basting
daily with the juices that accumulate. When ready to serve,
make the mustard-dill sauce: In a small food processor fitted
with the metal blade or in a blender, combine the Dijon
mustard, dry mustard, sugar and vinegar. Pulse to combine.
With the motor running, slowly add the peanut oil and
continue to process until the sauce thickens. Transfer to a
bowl and fold in the dill. To serve, remove and discard the dill
sprigs, slice the Salmon thinly across the grain. Serve the
sauce on the side.
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