Gravlax with Potato Salad

⏳ Time

45 minutes + 2 days

🥕 Ingredients

🍽️ Servings

Description

Gravlax is a shortened form of gravad lax, which means 'buried salmon' in Swedish: this refers to an ancient Swedish method of preserving fish in the ground. Gravlax is typically served with a mustard sauce and usually accompanied by potato salad, which pairs perfectly with the sweet and savory flavors of the red fish. The salad is also delightful on its own—it's a popular choice for picnics among many.

Ingredients

Smoked haddock fillet - 26.5 oz
Ocean salt - 4 spoons
Sugar - 4 spoons
Dill - 3.5 oz
White Pepper (whole) - 2 spoons
New Potatoes - 28.2 oz
Radish - 1 bunch
Asparagus - 1 bunch
Scallions - 1 bunch
20% Sour Cream - 7.1 oz
Mayonnaise - 3 spoons
Dijon Mustard - 3½ spoons
Parsley - 1.4 oz
Red Wine Vinegar - 1½ spoons
Unrefined Sunflower Oil - 7 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the scales from the salmon, but do not remove the skin. Make several cuts in the skin to allow the marinade to penetrate more easily.

Step 2

Mix sea salt, three tablespoons of sugar, and white pepper, then sprinkle this mixture on both sides of the fillet. Finely chop the dill and sprinkle half of it over the fish, setting aside the remaining dill for the salad and sauce.

Step 3

Layer the fillets on top of each other with the salted sides facing each other (meat to meat, skin side out), wrap them in a thin linen cloth, place on a cutting board, and marinate at room temperature for three hours. Then refrigerate for a day, or at least overnight.

Step 4

Rinse and boil the potatoes, then drain the water and let the potatoes cool. Slice the radishes into thin rings and chop the green onions.

Step 5

Break off the tough ends of the asparagus, then boil it in salted water for three to four minutes. Rinse it under cold water and cut it into two or three pieces.

Step 6

Mix sour cream, mayonnaise, one tablespoon of mustard, and three tablespoons each of chopped dill and parsley for the dressing. Season with salt and pepper, then combine with the vegetables.

Step 7

For the mustard sauce, mix two and a half tablespoons of mustard with one tablespoon of sugar, wine vinegar, salt, and freshly ground pepper. Whisk vigorously while gradually adding oil in a thin stream. Once the sauce reaches a mayonnaise-like consistency, fold in finely chopped dill. Rinse the cooked fillet under water and place it on a cutting board skin side down. Cut thin slices diagonally starting from the tail. Serve with lemon, potato salad, and mustard sauce.