recipes > Steph Sparks' Gravlax (Dill-cured Salmon)
A delicate appetiser of dill-cured salmon preferably served with a mustard sauce.
Gravad lax, or gravlax, the short version as adopted by the English-speaking world is a delicate appetiser of dill-cured salmon preferably served with a mustard sauce.
Creative, brand builder and blogger Steph Sparks, guest at Our Table in the Barossa Valley, was a fussy eater as a kid. This was never a problem at Christmas when Steph’s Mum would make a gravlax that she could never get enough of. It would become her breakfast, lunch and dinner over the festive season. Now it brings back heart-warming memories, and for Steph is a dish representing family, love and laughter. Re-create for your next family celebration and enjoy with a zesty Riesling.
- 750g fresh salmon filet with skin on
- 85g sugar
- 120g salt
- 8 tbsp chopped dill
- 1 tsp crushed white pepper
- 2 tbsp mild Swedish mustard
- 1 tbsp Dijon mustard
- 2 tbsp sugar
- 1½ tbsp red wine vinegar
- salt, white pepper
- 200ml oil (not olive oil)
- chopped dill
- Freeze the salmon before preparing it. When defrosted, scale the salmon and remove the small bones, but leave the skin on.
- Make a few cuts in the skin so the marinade will penetrate from below.
- Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill.
- Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
- Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.
Sauce: served alongside the dill-cured salmon.
- Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper.
- Stir vigorously, while pouring on the oil in a steady, thin stream.
- When the
sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
Barossa Signature Riesling
The perfect accompaniment.See more about this wine