Norwegian Gravlax with Potato Crisps and Dill Mustard Sauce

Norwegian Gravlax with Potato Crisps and Dill Mustard Sauce is a solid starter for any dinner party or special occasion. Gravlax is a special way of treating salmon fillets suing a sweet and salty mixture flavoured with refreshing dill. Using a sauce, especially a strong dill mustard sauce brings out the best in oily fishes. 

Ingredients

For the Gravlax

  • 2 salmon fillets (about 200 grams each), skin-on, pin bones removed
  • 2 tablespoons coarse sea salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 bunch fresh dill, roughly chopped
  • 1 lemon, thinly sliced

For the Potato Crisps

  • 2 medium potatoes, thinly sliced (use a mandoline if available)
  • Vegetable oil for frying
  • Salt, to taste

For the Dill Mustard Sauce:

  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh dill, finely chopped
  • Salt and pepper, to taste

Preparation

1. Prepare the Gravlax

  1. Mix the coarse sea salt, sugar, and freshly ground black pepper in a bowl.
  2. Place a piece of plastic wrap on a flat surface. Sprinkle half of the salt mixture on the plastic wrap.
  3. Lay one salmon fillet, skin-side down, on top of the salt mixture.
  4. Sprinkle the chopped dill evenly over the salmon, then cover with lemon slices.
  5. Place the second salmon fillet on top of the first one, skin-side up, to create a sandwich with the flesh sides facing each other.
  6. Sprinkle the remaining salt mixture on top of the salmon.
  7. Wrap the salmon tightly in the plastic wrap and place it in a dish. Weigh it down with a heavy plate or a few cans.
  8. Refrigerate for 24 to 48 hours, turning the package over every 12 hours.

2. Make the Potato Crisps

  1. Heat vegetable oil in a large, deep skillet or fryer to 350°F (175°C).
  2. Fry the potato slices in batches until golden brown and crispy, about 2-3 minutes per batch.
  3. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

3. Prepare the Dill Mustard Sauce

  1. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, and white wine vinegar.
  2. Gradually whisk in the vegetable oil until the sauce is smooth and emulsified.
  3. Stir in the finely chopped dill and season with salt and pepper to taste.

4. Serve

  1. Unwrap the gravlax and gently scrape off the dill and lemon slices. Pat the salmon dry with paper towels.
  2. Using a sharp knife, thinly slice the salmon at an angle.
  3. Arrange the gravlax slices on a serving plate.
  4. Serve with the potato crisps on the side and the dill mustard sauce drizzled over the salmon or in a small bowl for dipping.
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