Aquavit-Cured Salmon with Mustard Sauce
Try this recipe from Norwegian-born Paul Lowe, creator of magazine.
Every year for the holidays, Mormor would make her famous gravlax. It have been Christmas without it.
She would buy whole wild salmon at the market and them herself, and the house would smell of fresh dill
while she worked. Her secret was the addition of aquavit. added lemon zest for zing and pink peppercorns for a
bit of heat and visual appeal. After your salmon is cured, slice it paper-thin and serve it on dark bread with mustard
sauce. You can use cognac in place of the aquavit. You will need to start this days in advance of serving.
1. Cut the salmon in half crosswise.
2. Place one piece of skin side down in
a glass dish large enough to hold it.
3. Mix the dill, salt, sugar, pink
peppercorns and lemon zest in a small
bowl. Drizzle the aquavit over the salmon
in the dish, then rub it with the salt
4. Top with the other piece of skin
side up. Cover with plastic wrap
placed directly on the then cover with
5. Place a small cutting board on top
of the and weigh it down with
something heavy (I use tomato cans).
6. Refrigerate the salmon for days,
taking it out of the foil and plastic every
12 hours, basting it with the accumulated
juices, and returning it to the setup and
7. Discard the marinade. Scrape away the
dill and any excess seasoning remaining on
the Slice the thinly on the diagonal
and serve with the Mustard Sauce.
VIKING FEBRUARY 2015
PHOTO BY ALEXANDRA GRABLEWSKI
large piece skin-on wild salmon
cut from the head end of the
large bunch fresh dill, chopped
cup kosher salt
cup granulated sugar
Tbsp. crushed pink peppercorns
Grated zest of lemon
Mustard Sauce (recipe follows)