Graved Lachs with Mustard Dill Sauce
A crowd pleaser and one of Klaus’ favorite go to recipe for open houses or potlucks. Here it is.
The basic recipe is how we made it at the Hotel International in Basel. I have come to vacuum seal the fillets – if for nothing else to have it neat and tidy in the fridge. This is another crowd-pleaser for many occasions and especially pot lucks and cocktail parties. It goes very well with the Dill Mustard Sauce and is best served with baguette.
Recipe for Graved Lachs
Ingredients
- 2 fillets sides of Salmon – ideally wild Sockey
- 35 gr Coarse Salt
- 5 gr Sugar
- 5 gr White Pepper or use all black pepper and increase the volume accordingly
- 25 pieces Black Pepper
- 25 pieces All Spice
- 1 bunch of Dill washed, patted dry, mostly the tips
Instructions
- Make sure the pin bones from the Salmon have all been removed
- In a mortar grind and blend all spices (not the salt)
- Sprinkle the spices evenly over the salmon
- Cover the salmon with the salt “as if it had freshly snowed”
- Now cover the salmon with the dill tips
- If you have a vacuum sealer I recommend to vacuum seal the sides
- otherwise just wrap them in Saran-wrap
- Place in the fridge for 24 (min) to 48 hours (I had them once for nearly 72 hours and it was fine but I recommend to take them out after 48 hours, clean off the spices and re-seal if needed a bit later) to cure
- After the curing is done, clean off the dill, salt, sugar, and spices, and cut off a small piece to taste.
- If it is overly salty you can gently rinse the fish for a bit and that should take the edge off
- Slice the sides against the grain with a long, skinny, and sharp knife into thin slices and arrange on individual plates or serving platters to your liking
Recipe for Honey Mustard Dill Sauce
Ingredients
- 200 gr Mustard
- 1 tsp Mustard Powder optional – use more mustard if not using powder
- 100 gr Sugar or honey if preferred – depending on honey need to adjust quantity
- 50 gr Dill
- 25 ml White Whine or Sherry Vinegar
- 25 ml Vegetable Oil
- Salt & Pepper to taste
- Wash and dry dill and chop finely
Instructions
- Mix all ingredients together
