Gravlax with Mustard Sauce

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Gravlax or graved salmon is a Nordic dish consisting of salmon (we prefer wild alaskan sockeye salmon) that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by a mustard sauce.  We’re excited to share this Pride of Bristol Bay version with you.  

Step 1:

With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place sockeye salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.

Step 2:

Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.

Step 3:

Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.

Step 4:

Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice sockeye salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.

Step 5:

Serve on bread, topped with Mustard sauce and reserved dill.

Recipe: Martha Stewart
Photo Credit: David M. Russell (www.marthastewart.com)