Dilled Gravlax with Mustard Sauce

I don't usually combine my French Fridays with Dorie post with my Foodie Friday one, but tis the season to be busy, so Doristas meet Foodistas… and Merry Christmas to both camps.
It was a hectic week with the Sabrage fundraiser, Christmas Eve's "Feast of the Seven Fish" and Christmas Day family get together… I'm a little cooked out.
This salmon Gravlax was originally intended for the Sabrage fundraiser for my kid's fencing school, but I just didn't feel that it had cured, so I served it as one of the fish for our Christmas Eve dinner.
The Sabrage fundraiser was wonderfully fun and yes, I did it. I opened a bottle of champagne with a sword, and I have the video to prove it.


Now that you are thoroughly impressed with my sword skills, back to the Gravlax. I never heard of Gravlax before… but everyone with any Scandinavian heritage, including my husband, has eaten this on many holiday occasions.
I have lived in the New York area for over 20 years now, and I have had my share of good salmon, smoked and otherwise… but Gravlax is really different. It is cured, but it is not smoked, so the salmon gets the flavors of what it is cured in, it is a little salty without being tough. It still has the soft texture of sushi… really amazing, especially with a mustard dill sauce.
I highly recommend you give it a try for New Years. You have enough time to cure it, and it goes really well with Champagne.

Dilled Gravlax with Mustard Sauce Recipe

Spices, salt, and sugar to cover the raw fresh salmon.

Cover and weight the salmon with bricks wrapped in foil.

After 3 days in the fridge with the weights on it, this is what the cured salmon looks like.

When you wash off the spices and salt this is what the salmon looks like.

Now that I save my sword skills for champagne bottles, my husband sliced the gravlax while our dog prayed for him to drop a piece.

Sliced Gravlax with homemade rye bread and dill mustard sauce.

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Foodie Friday Features:

From: Ma Niche

Herbed Manchego Cheese Souffle with Onion Pear Jam

Manchego cheese is so delicious and so unexpected in a soufflé. Topped with Onion Pear Jam this dish will be a hit in our house. From: Egginon

Tofu & Mushroom Soup w/ Spaghetti Squash & Fried Egg

This was another surprise dish. I wouldn't have thought of putting spaghetti squash in an Asian soup… but this sounds amazing. From: Simple Fresh Dinners

Nanaimo Bars

In a season of many sweet treats these bars really stood out to me. I had never heard of them before. Maybe because they come from British Columbia.
But hey: coconuts, walnuts, chocolate… what's not to like.

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Posted by PakDheTotok Ari on Sabtu, 31 Juli 2021 - Rating: 4.5

Title : Dilled Gravlax with Mustard Sauce
Description : I don't usually combine my French Fridays with Dorie post with my Foodie Friday one, but tis the season to be busy, so Doristas meet Fo...