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Gravlox with Mustard Sauce
Serves 10 to 12
If you're a fan of smoked salmon, you'll like gravlax, a cured version you can make
right in your refrigerator. "If you want to try something Scandinavian," Marcus says, "gravlax
is the most traditional dish of all, and it's a lot easier than you might think." You can also
use tuna or sea bass instead of salmon. And don't stop at fish. "I'd make this with beef
tenderloin in a heartbeat," says Marcus. "You just cure it whole and then slice it thin like
carpaccio."
Ingredients
Gravlax 1 cup sugar1/2 cup kosher salt 2 tablespoons cracked white peppercorns 2 1/2 to 3 pounds skin-on salmon fillet, in one piece, pin bones removed 2 to 3 large bunches fresh dill, coarsely chopped, including stems Mustard Sauce 2 tablespoons honey mustard1 teaspoon Dijon mustard 2 teaspoons sugar 1 1/2 tablespoons white wine vinegar 1 tablespoon cold strong brewed coffee Pinch of salt Pinch of freshly ground black pepper 3/4 cup grapeseed or canola oil 1/2 cup chopped fresh dill |
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Thin slices potato-mustard bread or whole-grain bread, for serving.
To prepare the gravlax, combine the sugar, salt, and peppercorns in a small bowl and mix well. Place the salmon skin side down in a shallow dish and rub a handful of the sugar mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot. Transfer the salmon to the refrigerator and let cure for 36 hours.
To prepare the sauce, combine the two mustards, the sugar, vinegar, coffee, salt, and pepper in a blender. With the motor running, add the oil in a slow, steady stream, blending until the sauce is thick and creamy. Transfer to a bowl and stir in the dill. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to marry.
Scrape the seasonings off the gravlax. Slice the gravlax on the diagonal into thin slices, or leave whole so your guests can slice it themselves. Serve with the mustard sauce and bread.
