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Gravlax de saumon maison recouvert d'aneth et de baies roses, en partie tranché en fines lamelles, avec sauce moutarde-aneth, pain de seigle et citron
Team Curcuma

Salmon gravlax with mustard dill sauce

Swedish-style cured salmon: a salmon fillet covered with coarse salt, sugar, pepper and dill, cured for 48 hours in the fridge, then sliced very thinly. Served with the traditional mustard dill sauce, hovmästarsås.
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Prep Time 20 minutes
Curing 48 hours
Total Time 48 hours 20 minutes
Servings : 8 people
Course : Starter
Cuisine : Swedish
Calories : 230
Ingredients Préparation Notes

Ingredients
  

  • 1 kg fresh skin-on salmon fillet (centre cut, frozen beforehand)
  • 60 g coarse salt
  • 60 g sugar
  • 1 tbsp white peppercorns crushed
  • 1 tbsp pink peppercorns lightly crushed
  • 1 tsp juniper berries crushed (optional)
  • 1 large bunch fresh dill (about 50 g)
  • 2 tbsp mild mustard (for the sauce)
  • 1 tbsp sugar (for the sauce)
  • 1 tbsp white wine vinegar
  • 100 ml neutral oil (rapeseed or sunflower)
  • 3 tbsp chopped fresh dill (for the sauce)

Préparation
 

  1. Thaw the salmon for 24 hours in the fridge. Rinse it, pat it dry with kitchen paper and remove the pin bones with tweezers.
  2. Mix the coarse salt, sugar, crushed white pepper, pink peppercorns and juniper berries. Roughly chop the dill, stems included.
  3. Cut the fillet into two equal pieces. Place the first one skin side down in a dish. Cover the flesh with half the salt and sugar mix, then half the dill. Repeat with the second piece, then place it on top of the first, flesh to flesh, skin facing out.
  4. Wrap tightly in cling film, put back in the dish and place a board with a weight on top (two cans). Leave to cure for 48 hours in the fridge, turning the parcel every 12 hours.
  5. Unwrap the salmon, discard the liquid, scrape off the salt, spices and dill, then pat the flesh dry. Sprinkle with freshly chopped dill.
  6. Make the sauce: whisk the mustard, sugar and vinegar, then pour in the oil in a thin stream while whisking to get a thick sauce. Add the chopped dill, season with salt and pepper.
  7. Slice the gravlax very thinly at an angle, leaving the skin behind. Serve well chilled with the mustard dill sauce.

Notes

The salmon must be frozen first: 7 days in a home freezer (−18 °C), or buy salmon sold as "sushi grade" or already frozen. Gravlax keeps 4 to 5 days in the fridge, tightly wrapped. Nutrition values cover the salmon only, without the sauce.