I’m always looking for interesting recipes to share…especially ones accompanied by beautiful photos. Here’s another interesting recipe by Steffen’s Dinners.

The recipe is remarkably simple, and since then, I have made this dish many times. You just need a nice raw skin-on salmon fillet and a plastic container, ideally with a lock-on lid. After curing for a few days, it is best served with a special “mustard-dill sauce for gravlax” and bread. Gravlax makes a wonderful starter but (with enough bread) it can also provide a full meal.

Preparation time: ca. 30 minutes plus 2-3 days of curing time

2 lb / 1kg raw salmon fillet (skin-on, scaled). After trying various varieties of salmon, I’ve settled on steelhead.
2 tbsp coarse salt
2 tbsp sugar
1 tsp freshly ground pepper
1 bunch of dill, coarsely chopped
2 tbsp dried dill
3 tbsp cognac

1. Mix salt, sugar and freshly ground pepper.

2. Cut the fillet in half.

3. Place one half-fillet skin-down in a plastic container.

4. Cover with the salt-pepper-and-sugar mixture.

5. Distribute the chopped dill and the dried dill over the fillet.

6. Place the second half of the fillet on top, this time skin-up.

7. Pour cognac over the fillets.

8. Weigh down the fillets. I found it is best to use a plastic container with a lock-on lid and place a smaller container upside down on top of the fish before putting on the lid. See pictures below.

9. Cure in the refrigerator for a few days. Turn fillets about once a day.

10. When finished curing, prepare the mustard-dill sauce for gravlax.

11. Cut the fish into thin slices. Serve with the sauce

After curing and slicing, gravlax freezes very well. Just make sure to thaw carefully and slowly (in the refrigerator).

Mustard Dill Sauce for the Gravlax:

1 tbsp Dijon mustard
3 tbsp sugar
5 tbsp white wine vinegar
½ cup / 125ml vegetable oil
1 tbsp chopped fresh dill
1 tbsp gravlax marinating liquid
1 tsp freshly ground pepper
salt to taste

1. In a small food processor combine mustard, sugar, vinegar, pepper and marinating liquid
2. Blend together, slowly adding the vegetable oil, a few drops at a time
3. Whisk in the dill

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