Norwegian Salmon Gravlax with Mustard Sauce
Norwegian Salmon cured in a traditional Norwegian blend of sugar, pepper and dill, drizzled in a smooth mustard-dill sauce and served with creamy potatoes.
1.5 lb 3-lb Norwegian Salmon fillets, skin removed
.5 bunch dill, fresh
1.5 tbsp salt
4.5 tbsp sugar
1 tbsp pepper
2 tbsp Dijon mustard
2 tbsp white wine vinegar
.5 cups canola oil
.75 lb red potatoes
1.5 cups milk
1 tbsp cornstarch
- Cooking for more people takes longer time
- Be careful with salty ingredients and spices, you should add to taste towards the end
- Chop the dill.
- Mix together 1.5 tbsp salt, 1.5 tbsp sugar and pepper, and rub on both sides of salmon fillet. Sprinkle 3 tbsp dill on top and place in a tightly closed plastic bag.
- Place bag in refrigerator for 48 hours, turning fillet once or twice.
- Salmon will keep up to 1 week in refrigerator, or can be frozen for later use.
- Mix mustard, remaining 3 tbsp sugar, vinegar and 2 tbsp dill in a bowl.
- Whisk oil in slowly, stirring constantly, until thick and smooth. Season with salt and pepper. (Sauce is best when made a couple of hours ahead, and can keep up to 1 week in refrigerator).
Dill Stewed Potatoes
- Cut potatoes into 1/2" cubes.
- Boil potatoes in lightly salted water in medium saucepan until soft, about 8 minutes, then remove from pan and drain water.
- In the same pan, bring milk just to a boil and season with dill, salt and pepper.
- Mix cornstarch in small amount of cold water and whisk into boiling milk until you have thick sauce.
- Add potatoes to sauce and let heat for a few minutes before serving.
- Slice cold gravlax at an angle into thin slices. Top with mustard sauce and serve with stewed potatoes on the side.
- Gravlax can also be grilled, pan-fried or poached by cutting salt and sugar by half, and marinating for only 24 hours. Be careful not to overcook.
- Enjoy leftover gravlax on toast, crackers or in your favorite salad.
- Accompany with a white wine or béchamel sauce flavored with Dijon mustard and freshly chopped dill.