Name: Gravlax with Dill Mustard Sauce and Cucumber Salad
Yield: Serves 6
Cuisine: Europe
Ingredients: 2 large bunches of fresh dill; 1 farmed salmon, weighing about 3.5-4.5kg/8-10 lb (as 2 whole fillets, untrimmed and unskinned, this will yield 23-2.7kg / 5-6/b of fillet); 30g/1 oz freshly ground black pepper; 350g/12 oz caster sugar; 170g/6 oz Maldon salt; 2 tbsp olive oil; 500ml/16 fl oz good white wine vinegar or Japanese rice vinegar; 2 tbsp double cream; 500g/1 lb 2 oz caster sugar; bunch of dill; 100g/3½ oz Maldon salt; 1 large or 3 small cucumbers (I prefer the smaller as they have better flavour); 2 tbsp Dijon mustard

Preparation info

Serves
6

Difficulty
Complex

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This means ‘buried salmon', an unappealing way of describing a now universally loved dish that is quintessentially Scandinavian. Indeed, all four nations claim it as their own. Being Danish by association (married to one) I favour their claim.

This is a dish which introduces dill to people who previously thought of it just as part of a Jewish pickle jar. If fresh dill is unavailable you can achieve fairly good results with masses of the freeze-dried herb. In Denmark gravla