Gravadlax with ‘Sauce of the Fox’

Name: Gravadlax with ‘Sauce of the Fox’ (Gravad Laks med Rævesovs)
Yield: Serves 16 as a starter
Cuisine: Danish
Ingredients: buttered rye bread; 2 tbsp white wine vinegar or apple cider vinegar; 1 small tsp salt; 2 tbsp brown sugar; 2 tbsp Dijon mustard; 4 tbsp Swedish mustard or sweet mustard (or 2 tbsp mustard and 2 tbsp honey); 4 large bunches of dill (or 8 tbsp dried dill); 50–100 ml (2–3½ fl oz/scant ¼–½ cup) grapeseed oil; 2 tbsp chopped dill; 100 g (3½ oz/½ cup) raw cane sugar; 200 g (7 oz/1 cup) sea salt; 1 whole fresh salmon fillet, about 1 kg (2¼ lb), skin on, bones removed (make sure it is sushi-quality salmon or freeze the fish first for 24 hours to make sure it can be eaten raw); 1 tbsp crushed black peppercorns; dill, to garnish

Gravad Laks med Rævesovs

Preparation info

Serves
16
as a starter

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

This dish has always been very popular in my family, especially because my mother’s family are from Sweden, where this originates. The sweet and clean-tasting, fresh but salty taste of gravadlax is one of the oldest flavours of Scandinavia, and is one of our most favoured delicacies. Infused with dill, a very popular herb in Denmark, this is a dish that is easy to prepare anywhere you can buy fresh salmon, although you will need to allow two days for curing.

Ingredients

Europe
Denmark
Starter
Fish course
Pescatarian
Nordic

Ingredients

Method