2 sides of salmon, prefereably from the same fish with skin on
chopped fresh dill
chopped fresh mint or chervil
1 cup prepared good quality mayonnaise
1 tbslp dry mustard
2 tblsps wholeseed mustard
1. Wash and dry the salmon fillets. Use tweezers to remove the tiny bones running down the centre of the fillet. Weigh the fillets and allow 2 tblsp of caster sugar, salt, whisky and chopped herbs (all varieties combined) for every 1 kilogram of salmon.
2. Place one fillet into a dish long enough to fit the salmon snuggly. Scatter over the required marinating ingredients. Place the remaining fillet, skin side up on top of the herb covered fillet. Cover with plastic wrap and place a weight on top.
3. Refrigerate for 2 days, turning once or twice if possible. Remove the top fillet and cut into 2cm thick steaks.
4. Pan fry in a dash oil or butteroil for about 3 minutes each side so that the fillets are browned and just warm Serve with salad greens and the Easy Mustard Mayonnaise.
1. Mix the prepared mayonnaise with the sifted mustard powder and sugar. Serve in a bowl with the wholeseed mustard swirled on top.There are no comments for this recipe. You can leave a comment below.
Gravlax is a Swedish specialty of raw salmon cured in salt sugar and dill. Normally it is sliced paper thin however I have sliced it a little thicker, pan-fried the salmon and served it warm with a simple mustard mayonnaise. Salmon is popular for special occasions and this is a nice twist on traditional gravlax. If you have never cured salmon before, it is straightforward - the results are very rewarding.