Silky salmon cured in a blanket of salt, sugar, and fresh dill for two days, sliced paper-thin and served with mustard-dill sauce.
Ingredients
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800g fresh salmon fillet, skin on, pin-boned
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60g coarse sea salt
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60g sugar
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1 tbsp coarsely ground black pepper
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Large bunch of fresh dill
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For sauce: 3 tbsp sweet mustard, 1 tbsp Dijon mustard, 2 tbsp sugar, 1 tbsp white wine vinegar, 100ml neutral oil, 3 tbsp chopped dill
Instructions
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1
Mix salt, sugar, and black pepper. Spread a thick layer of dill on a dish.
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2
Place salmon skin-side down on the dill. Rub the salt-sugar mixture into the flesh.
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3
Cover with more dill. Wrap tightly in plastic wrap and place a weight on top.
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4
Refrigerate 48 hours, turning once after 24 hours. Drain liquid that accumulates.
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5
Make the sauce: whisk mustards, sugar, and vinegar. Slowly drizzle in oil whisking constantly. Stir in dill.
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6
Scrape off the cure, slice salmon thinly on the bias. Serve with mustard-dill sauce and rye bread.
Did You Know?
The word "graavi" comes from the Scandinavian word for "grave" — Vikings originally cured salmon by burying it in sand with salt.