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Martha Stewart Member
Rating: Unrated
01/16/2014
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:
http://www.youtube.com/watch?v=cAm6x6R8V4o
Back to Gravlax with Mustard Sauce
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Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 pounds
martha-cooking-school-preserving-gavlax-cs2009.jpg
Ingredients
Ingredient Checklist
1/2 cup coarse salt
2 tablespoons sugar
1 tablespoon plus 1 teaspoon whole coriander seeds
1 teaspoon freshly ground black pepper
1 (3-pound) boneless salmon fillet, skin on
1/4 cup extra-virgin olive oil
2 tablespoons vodka
1 bunch fresh dill, coarsely chopped
Thinly sliced pumpernickel bread, cut into squares
Mustard Sauce
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 pounds
martha-cooking-school-preserving-gavlax-cs2009.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 pounds
Recipe Summary
Yield: Makes 3 pounds
Yield: Makes 3 pounds
Makes 3 pounds
martha-cooking-school-preserving-gavlax-cs2009.jpg
martha-cooking-school-preserving-gavlax-cs2009.jpg
Ingredients
Ingredients
- 1/2 cup coarse salt
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon whole coriander seeds
- 1 teaspoon freshly ground black pepper
- 1 (3-pound) boneless salmon fillet, skin on
- 1/4 cup extra-virgin olive oil
- 2 tablespoons vodka
- 1 bunch fresh dill, coarsely chopped
- Thinly sliced pumpernickel bread, cut into squares
- Mustard Sauce
Directions
With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
Serve on bread, topped with Mustard sauce and reserved dill.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/16/2014
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:
http://www.youtube.com/watch?v=cAm6x6R8V4o
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/16/2014
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:
http://www.youtube.com/watch?v=cAm6x6R8V4o
Martha Stewart Member
Rating: Unrated
01/16/2014
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible:
http://www.youtube.com/watch?v=cAm6x6R8V4o
Rating: Unrated
All Reviews for Gravlax with Mustard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gravlax with Mustard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
