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
- Mix the coarse sea salt, sugar, and freshly ground black pepper in a bowl.
- Place a piece of plastic wrap on a flat surface. Sprinkle half of the salt mixture on the plastic wrap.
- Lay one salmon fillet, skin-side down, on top of the salt mixture.
- Sprinkle the chopped dill evenly over the salmon, then cover with lemon slices.
- 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.
- Sprinkle the remaining salt mixture on top of the salmon.
- 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.
- Refrigerate for 24 to 48 hours, turning the package over every 12 hours.
2. Make the Potato Crisps
- Heat vegetable oil in a large, deep skillet or fryer to 350°F (175°C).
- Fry the potato slices in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.
3. Prepare the Dill Mustard Sauce
- In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, and white wine vinegar.
- Gradually whisk in the vegetable oil until the sauce is smooth and emulsified.
- Stir in the finely chopped dill and season with salt and pepper to taste.
4. Serve
- Unwrap the gravlax and gently scrape off the dill and lemon slices. Pat the salmon dry with paper towels.
- Using a sharp knife, thinly slice the salmon at an angle.
- Arrange the gravlax slices on a serving plate.
- 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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