I started making gravlax when we moved to Alaska and found a ready supply of fresh, inexpensive salmon at our fingertips. The first cure I used involved simply salt, sugar and fresh dill. Then a discussion in whatever online wine group I habituated at the time with someone in a Scandinavian country caused me to start adding a shot of gin to my cure. That was even better. So too were the additions, over the years, of one or more flavorful seeds drawing from the palette of aromatics like coriander, peppercorns, fennel and caraway. Then a few years ago we went to Denmark for Bob's birthday and discovered the slightly sweet mustard sauce popular there, and now I prefer that with the salmon where I used to find it quite complete on its own.
In planning a dinner party this weekend, I found myself regretting that it's the wrong time of year for gravlax--something low carb and seafooddy would make a perfect appetizer to set out for guests to help themselves to while sipping a bit of champagne before we sit down to dinner. I had not yet decided on something else when I found a tray of fresh lox that I bought in Vancouver two weeks ago and had completely forgotten about. And yesterday, I found white asparagus. PERFECT: I'll make little cigarillos of lox-wrapped asparagus spears and drizzle a sweet dilly mustard sauce over the top.
I just made the mustard sauce and it's perfect. I want to archive the recipe here for myself for later reference, and while I'm at it I'll include a recipe for the gravlax itself something that, if you like it and have never made it, you really should get around to. It's easy to make, beatiful to look at and spectacularly healthy.
Gravlax
1 1-pound skin-on salmon filet
2 tablespoons kosher salt
2 tablespoons sugar
1/2 cup chopped dill
2-3 teaspoons of at least two from coriander, peppercorns, fennel and caraway seeds
1 tablespoon good gin
Warm the peppercorns in a skillet until fragrant, then crush and mix with sugar and salt to make your cure. Rub the salmon with this mixture. Put the salmon flesh down into a shallow glass dish lined with the dill and gin. Put the rest of the cure on top of the salmon and cover with plastic wrap. Put a plate on top and a can or rock (something heavy) on the plate to weight it down and refrigerate for 48 hours. When done curing, remove and dry the salmon, then diagonally slice thinly to serve on toast or pumpernickel.
Mustard Sauce
2 generously rounded tablespoons dijon mustard
1 teaspoon or so honey
1 tblsp white vinegar
1 tblsp dry or fresh chopped dill
1 tblsp good quality extra virgin olive oil
1 tblsp canola (or other neutral) oil
1/8 tsp ground black pepper
Blend the mustard, honey, vinegar and dill in a bowl. Using a fork or small whisk, add the oils slowly being sure to incorporate every drop as you go. Season with pepper to taste. No salt should be required, the mustard has all the salt needed.
Ahi tuna and halibut I get at Kent's meats, when he has it, and it is always flown in from Alaska. It has not been frozen and sells out very fast. We don't fish, but sure do eat a lot of it.