Gravlax with Honey-Mustard Dill Sauce



Make sure to buy the freshest salmon you can find to make this fun appetizer.


Gravlax with Honey-Mustard Dill Sauce


1 lb. fresh salmon

¼ cup salt

1 cup sugar

1 Tbs. ground white peppercorn

2 bay leaves, crushed

½ cup dill stems, chopped

½ cup juniper berries, ground

¼ cup brandy

¼ cup fresh dill


1/2 cup grapeseed oil

¼ cup Dijon mustard

½ dill, freshly chopped

½ lemon, juiced


Toast points


Mix salt and sugar then add peppercorn, bay leaves and juniper berries till well mixed. Then cover salmon with mixture and cover with plastic wrap and then place a weight (cans, wine, anything heavy). Keep in fridge for 36 hours. Remove salt from salmon and add dill and brandy. Let marinate in fridge for another 2 hours. For mustard sauce, whisk together mustard and grapeseed oil unit thick. Add honey, lemon juice, and chopped dill. Slice salmon and ready to serve with mustard sauce on toast points.


Inspired by Crystal Wine & Food Festival: Markus Nufer & Alfred Napotnik


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