Marinated salmon or Gravad Lax is a must for Christmas.
If you are buying your salmon at the fish monger, then ask for the middle part of the salmon and ask them to filé the salmon for you. But note keep the skin on.
Marinated Salmon (Gravad Lax) with mustard sauce
750 g (26 oz) fresh salmon filet with skin on
85 g (3 ¼ oz) sugar
120 g (4 oz) salt
8 tbsp chopped fresh dill
1 tsp crushed white pepper
2 tbsp mild mustard
1 tsp Dijon mustard
2 tbsp sugar
1½ tbs red wine vinegar
salt, white pepper
200 ml (1 cup) oil (not olive oil)
chopped fresh dill
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, 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 marinade 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. Se picture below.
Gravlax sauce is served alongside the 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.
Serve with boiled potatoes and a slice of lemon. Good Luck and enjoy