+
4 (5)

Categories: Appetizers, Breakfasts, Fish and shellfish

Gravlax with dill mustard sauce

Gravlax with dill mustard sauce
Glenn Koenig / Los Angeles Times

New York City in the early '80s was a very dangerous place. My first apartment was cater-corner to the Silver Palate, and within 23 months of moving in I had switched careers. Proximity to that amazing food, first in the ... Read more

Total time: About 35 minutes, plus curing time | Serves 8 to 10
Note: Adapted from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins. The dill mustard sauce also can be used as a dip for shrimp and other shellfish.

Gravlax

  • 1 piece( 3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned
  • 2 large bunches of fresh dill
  • 1/4 cup coarse salt
  • 1/4 cup sugar
  • 2 tablespoons crushed white peppercorns
  • Thinly sliced pumpernickel, for serving
  • Lemon wedges, for garnish
  • Freshly ground black pepper, for garnish
  • Dill mustard sauce

Step 1Place half the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar and peppercorns over the dill. Top with the other half of the fish, skin side up.

Step 2Cover with aluminum foil or lightly with plastic wrap and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.

Step 3To serve, remove the fish from the marinade, scrape away the dill and spices, and pat dry. Slice the salmon thinly on the diagonal and serve on small plates or squares of pumpernickel. Garnish with lemon wedges and black pepper and accompany with dill mustard sauce.

Dill mustard sauce

  • 1 cup sweet mustard
  • 1 cup sour cream
  • 1/2 cup chopped fresh dill

Step 1Mix together the mustard, sour cream and dill. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Yields 2 cups.

Each serving with 1 tablespoon sauce:
258 calories; 30 grams protein; 6 grams carbohydrates; 0 fiber; 13 grams fat; 4 grams saturated fat; 73 mg. cholesterol; 471 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Winter caprese
Angelini beet salad
Asparagus flans
Byaldi