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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine. | 2. Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down. | 3. Sprinkle over half of the cure and top with the other half of the salmon skin-side up. | 4. Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap. | 5. Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture. | 6. Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible. | 7. Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper. | 8. Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again. | 9. Wrap tightly in plastic wrap and chill for 6 hours. | 10. To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk. | 11. Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace. | 12. Add the fresh dill and mix well. | 13. To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon). | 14. Place 3-4 good slices on a plate along with a spoonful of the sauce. | 15. Serve with rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2		scaled	100.8667	0.0	22.44	0.5667
dill	2	bunches	chopped	80.52	14.5649	4.2187	3.8386
rock salt	4	ounces		100.8667	0.0	22.44	0.5667
superfine sugar	3	ounces		48.762	12.5975	0.0	0.0
white peppercorn	1	tablespoon	crushed	100.8667	0.0	22.44	0.5667
dijon mustard	2	tablespoons		100.8667	0.0	22.44	0.5667
superfine sugar	1	tablespoon		48.762	12.5975	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
dill	4	tablespoons	chopped	80.52	14.5649	4.2187	3.8386
vegetable oil	2/3	cup		1252.7733	0.0	0.0	145.3333
white wine vinegar	1	tablespoon		100.8667	0.0	22.44	0.5667
salt pepper				100.8667	0.0	22.44	0.5667
rye bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.