Gravlax with Dill & Mustard Sauce

We always ask Esther, my mother-in-law, to make the Gravlax when it comes to this special occasion dish. Esther is Danish and knows all about making those wonderful Scandinavian things. We also ask her to make the herrings, the marinated cucumber, the roast pork stuffed with prunes, the frikkadella and the haggeboef – the list is endless. Esther is a fantastic cook and her recipe for this cured salmon is simply divine.

Ingredients:

2 sides of scaled fresh salmon (about 1.5kg)
1½ tablespoons good quality rock salt
1 tablespoon sugar
1 teaspoon crushed white peppercorns
1 bunch dill, finely chopped
1 schnaps glass - vodka or brandy

Method:

Mix the salt, sugar and peppercorns. Place one-half of salmon skin side down in a dish. Cover with the salt mixture then the dill and finally the alcohol. Place second salmon piece on top, skin side up. Cover with foil and leave for at least 2-3 days – the longer the better. Turn and baste daily.

Serve cut on an angle with:-

Henri's Dill and Mustard Sauce

One of my good friends has a remarkable memory for recalling great moments in her culinary life. This was one of my mine! I was in Suffolk, England, it was Christmas 1997, it was snowing, we were at the table in the big old family kitchen at Pettistree House, Henri was cooking on the aga, salmon was on the menu, this is the sauce she produced:

Ingredients:

2 tablespoons Dijon mustard
2 tablespoons granulated sugar
1-tablespoon white wine vinegar
1 egg yolk
150ml Sunflower oil
Salt & pepper to taste
2 tablespoons dill, chopped

Method:

Whisk mustard, sugar, vinegar and egg in a blender or food processor. Slowly add oil as for mayonnaise. Season to taste and stir in the dill. This sauce is delicious with poached salmon too but an absolute must with Gravlax.

Although I have made this sauce over and over again and everyone loves it to bits - it never tastes quite the same as that first time, when Henri made it!