PERFECT SALMON GRAVLAX with MUSTARD AND DILL SAUCE!

Ingredients

• 1.5 kg Salmon Fillet (sushi‑grade, skin on, boneless)
• 100 g Kosher Salt (coarse, for curing)
• 100 g Caster Sugar (fine granulated sugar)
• 0.5 tsp Turmeric Powder (adds a subtle golden colour)
• 45 ml Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest (finely grated)
• 30 g Fresh Dill (chopped, plus extra for topping)
• 1 sheet Greaseproof Paper (to cover salmon during curing)
• 1 sheet Aluminum Foil (to seal the package)
• 30 ml Whiskey (optional, for whiskey‑cured version)
• 100 ml Rapeseed Oil (neutral oil for emulsifying sauce)
• 12 g Castor Sugar (for sauce, fine granulated)
• 30 ml White Wine Vinegar (adds acidity to sauce)
• 15 g Sweet American Mustard (mild sweet mustard)
• 15 g Dijon Mustard (sharp mustard for depth)
• 1 piece Egg Yolk (room temperature)
• to taste Salt (for sauce seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Cure Mix

   In a mixing bowl combine kosher salt, caster sugar, turmeric powder, lemon zest, and 30 ml of lemon juice. Mix until the salt and sugar are evenly coated with the spices and juice.

   Time: PT5M

2. Apply Cure to the Salmon

   Place the salmon fillet skin‑side down on the tray. Evenly spread the cure mixture over the flesh, pressing gently so it adheres. Sprinkle fresh dill over the top.

   Time: PT5M

3. Weight and Seal

   Cover the salmon with a sheet of greaseproof paper, then a sheet of aluminum foil. Place a second tray or a flat pan on top and set a heavy cast‑iron pot (or equivalent weight) to press down. Transfer the whole assembly to the refrigerator.

   Time: PT5M

4. Cure the Salmon

   Leave the weighted salmon in the refrigerator for 24 hours. The salt‑sugar mixture will draw out moisture, firming the flesh and infusing flavor.

   Time: PT24H

5. Make Mustard‑Dill Sauce

   While the salmon cures, place castor sugar, white wine vinegar, lemon juice, sweet mustard, Dijon mustard, egg yolk, salt and pepper into the Thermomix. Blend on speed 4 for 5 seconds. With the measuring cup in place, slowly drizzle rapeseed oil through the lid opening while the machine runs, allowing the mixture to emulsify. Add the chopped dill and blend on speed 3 for 8 seconds.

   Time: PT10M

6. Rinse and Dry the Cured Salmon

   After 24 hours, remove the weight, foil, and paper. Transfer the salmon to a colander and rinse under cold running water to wash away excess salt and sugar. Pat dry with paper towels.

   Time: PT5M

7. Slice the Gravlax

   Place the salmon on a cutting board. Using a very sharp knife, cut thin diagonal slices (about 2‑3 mm thick) starting at the tail end and working toward the head.

   Time: PT5M

8. Serve

   Arrange the gravlax slices on a platter. Serve with the chilled mustard‑dill sauce, rye bread, boiled potatoes, or crisp crackers.

   Time: PT2M

9. Store Leftovers

   Transfer any remaining gravlax to an airtight container. Keep refrigerated for up to 5 days or freeze for up to 2 months.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

0g