Norwegian Gravlax

By on 05/12/2015

Norwegian Gravlax

1 approximate 2- pound salmon fillet, skin on
3 tablespoons salt
2 tablespoons sugar
1 tablespoon coarsely ground pepper
1 bunch dill, coarsely chopped
Gravlax sauce:
4 egg yolks
½ teaspoon salt
½ cup vegetable oil or mild olive oil
1 tablespoon sugar
1 tablespoon white wine vinegar
½ teaspoon white pepper
1 tablespoon mustard
2-3 tablespoon finely chopped dill

What to do:
1. Trim salmon fillets. Scrape the skin well and remove all bones (if any).
2. Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
3. Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
4. Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
5. Add salt to the egg yolks and stir until it reaches a thick consistency {NOTE: I used a blender to achieve this consistency}. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.
6. Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.
To plate: Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.


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