Homemade Gravlax with Honey Mustard Dill Sauce

IMG_6752IMG_6751Over the last few years I have really gotten into making Gravlax.  It’s easy. It tastes great and your guests will love it.

You make your own Gravlax?

The only thing it really requires is a good piece of salmon, staples you already have in your kitchen (salt, sugar, pepper, coriander), fresh dill and 3 days.

Smoked Salmon is delicious, but it’s also expensive and at the end of the day: it’s not something that comes from my kitchen it comes from a store.  Gravlax has a very similar flavor profile with the added bonus of being something I made.

Gravlax with Honey Dill Mustard

IMG_6713This recipe is for a 1 pound piece of preferably Wild Caught Salmon. The Whole Foods near me often has previously frozen Coho Salmon for as little as $10 a pound.

Take out any big bones.  With a sharp knife pock about 12 holes into the skin side.

To make the cure add: 1 Teaspoon of White Pepper corns, 1 Teaspoon of Black Peppercorns and 1 Teaspoon of Coriander seeds into a skillet over medium high cook, cook for a minute or two until the spices become fragrant, remove from the heat and grind in a spice mill or mortar and pestle.

In a medium size bowl add: 2 Tablespoon Sea Salt and 2 Teaspoons of Sugar.  Add the ground spices and mix well.

Roughly chop 1 1/2 cups of fresh Dill stems and all.

Massage about 1/3 of the spice mixture onto the skin side of the fish.  Turn it over and use the remaining mixture on the flesh side.IMG_6722Cover the bottom of a container that the fish will just fit in with 1/2 of the chopped dill, place the salmon skin side down on the bed of dill.  IMG_6724 Sprinkle with the rest of the dill.  Cover the dish with plastic (I use a recycled plastic bag) and place a plate on top of it and weigh it down with several heavy cans or jars.IMG_6726After 24 hours check your Gravlax.  You’ll notice liquid at the bottom of the pan, drain it off and discard. Wrap and weight it again and repeat this the next day.  On the third day you’re done!

Remove the Salmon from the pan and as best you can scrape off (gently) as much of the dill and spice mixture as you can.IMG_6736With a very sharp knife thinly slice.IMG_6749As you can see I need a sharper knife 😉

Serve with pumpernickel or Latkes. Cream Cheese is our household’s favorite accompaniment, but it is also great with this Honey Mustard Dill Sauce.

In a small bowl wish together: 2 Tablespoons of Honey Mustard, 1 Tablespoon of White Vinegar, 3 Tablespoons of non-flavored oil like Grape seed or organic Canola, 1/4 teaspoon of salt and 2 Tablespoons of finely chopped fresh Dill. IMG_6748This recipe was oh so slightly adapted from one I found on Epicurious.

 

 

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in Recipes and tagged , , , , , . Bookmark the permalink.

3 Responses to Homemade Gravlax with Honey Mustard Dill Sauce

  1. cbcreates says:

    Lovd this post. You are great to remind folks how easy it is to make gravlax. And how inexpensive it is (and more delicious) than storebought. I make it for special vacation breakfasts when we’re doing morning bagels and bloodys. I like the 3-day way you show because the gravlox is thick and easy to slice. But I’m usually making it spur of the moment so I do Julia’s Quick Gravlox from The Way We Eat. Takes a really sharp knife and some ginzu precision though. Cut filet into thin layers horizonally (4-6), stacking the fish slices to the side in their order. Make a bed of dill and some salt/sugar/pepper cure and start restacking filet, adding pinches of the cure, some dill, and sprinkles of brandy. End with skin on top, cover with wrap, and weigh down as you’ve done. It’s ready in 5-6 hours. I make it the night before a decadent, boozy vacation breakfast. Cut the filet into 2 to 4 stacks and peel off the slices. Sometimes I press paperthin lemon slices on bottom and top of the filet. They cure too, like preserved lemon. Delicious.

    • urbanfoodguy says:

      Can I come to your house for brunch! Yummy and thanks for sharing the quick version I didn’t know you could speed up the process good to know. So do you put the preserved lemons into the bloody? Mmmmmmm yummy!

  2. Pingback: Summer Menus for Celebrations | Urbanfoodguy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s