This is a Swedish favorite of mine. It has taken many years of practice to get it right. One trick is to omit the weight on top of the fish while curing that some gravlax recipes call for and go lightly on the sugar/salt mix. Sauce recipe below can be varied - doesn't have to be French mustard, but don't add sugar if using sweet mustard.
Ingredients:
One large salmon file with skin to add flavor, but no bones
1/4 cup sugar
1/4 cup salt
1 bunch of dill
1. Mix sugar and salt
2. Cut file in half and rub all over the non-skin side with salt-sugar mix. If too much salt/sugar, save mix for next time. Cover with dill.
3. Put salmon pieces together, skin side out on a bed of dill in a dish with edges to prevent the liquid which will emerge from the salmon from messing up your fridge.
4. Cover dish with plastic wrap and place in fridge.
5. After 24 hours, turn salmon files upside down.
6 After 48 hours, remove dill, rinse off salt and sugar, pat salmon dry and slice thinly. Decorate with dill. Serve with mustard sauce (recipe below), boiled potatoes and cucumber salad.
Mustard sauce
3 tbsp French mustard (Dijon)
1 1/2 tbsp sugar
3/4 cup canola oil
1 - 1 1/2 tbsp white vinegar
Salt and pepper to taste
Lots of chopped dill
Mix mustard, vinegar, sugar and spices. Slowly whisk in oil. Add generous amounts of finely chopped dill. If you like it smoother you can add an egg yolk and some sour cream. Cooking is no exact science.
Sauce can also be altered by adding sour cream and horseradish.
Blueberry Pie
About my blog
Enjoy this ongoing collection of recipes. Growing up in Sweden, my brother and I took turns cooking family meals. At age 10 I started collecting recipes. My food passion has led to an honorary mentioning in a magazine cooking contest, a stint in a medieval restaurant kitchen in Munich, and producing restaurant newsletters in NYC. I like to explore and experiment. A few recipes are vegan = V.
Friday, May 11, 2012
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