Gravadlax with Sweet Mustard and Dill Mayonnaise

Darina Allen | Easy Entertaining | Kyle Books, 2006 | Serves 12 to 16 as an appetizer

This is a simply wonderful standby, miles more impressive than smoked salmon. We use it for canapés, appetizer salads, and as a main course for a light lunch accompanied by pickled cucumber, deliciously runny semi-hard-boiled eggs, and salad greens. It keeps for up to 1 week in the fridge, but I have a feeling it won’t be around that long.

Fresh dill is essential but we also have fun with black peppercorns, coriander seeds, whole grain mustard, vodka…—Darina Allen

convert Ingredients
For the sweet mustard and dill mayonnaise
1 large cage-free, organic egg yolk
2 1/2 tablespoons French mustard
4 teaspoons sugar
2/3 cup peanut or sunflower oil
4 teaspoons white wine vinegar
4 teaspoons finely chopped dill
Salt and freshly ground white pepper

For the gravadlax
1 1/2-to-2 pound tail piece of fresh wild salmon
2 tablespoons sea salt (or kosher salt)
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 1/2 tablespoons finely chopped dill, plus whole sprigs for garnishing
Sweet Mustard and Dill Mayonnaise
Brown bread and butter, for serving

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Method
Make the sweet mustard and dill mayonnaise
1. In a bowl, whisk the egg yolk with the mustard and sugar. Add the oil, drop by drop, whisking all the time, then add the vinegar and dill and season to taste.

Make the gravadlax
1. Fillet the salmon and remove all the bones with tweezers.

2. In a bowl, mix together the salt, sugar, pepper, and dill. Place the fish on a piece of plastic wrap and scatter the mixture over the surface of the fish.

3. Wrap tightly in plastic wrap and refrigerate for a minimum of 24 hours. If you have 2 pieces of fish, place one on top of the other, flesh side together.

To serve
1. Wipe the dill mixture off the salmon and slice thinly, cutting straight down to the skin. Arrange a few slices on a white plate (square for preference) with a zig-zag of the Sweet Mustard and Dill Mayonnaise over the top. Alternatively, arrange in a rosette shape and fill the center of the rosette with the mayonnaise. Garnish with fresh dill.

2. Serve with brown bread and butter.

Recipe © 2005 by Darina Allen. Photo © 2005 Peter Cassidy. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.