Mary Berry’s Gravadlax with Mustard Dill Sauce
Mary Berry's Gravadlax with Mustard Dill Sauce is the perfect make-ahead recipe for hosting. Add it to your Christmas buffet or drinks party. As seen on Mary's BBC 2 series, Mary 90.
Introduction
A classic Scandinavian recipe for pickled fresh salmon. This is very easy to make – just leave it to marinate for 24 hours.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 1.2kg (2lb 10oz) side of | salmon, skin on |
| For the pickling ingredients: | |
|---|---|
| 3 tbsp | finely chopped dill, or 2 good tbsp dried dill |
| 2 tbsp | caster sugar |
| 2 tbsp | coarse sea salt |
| Plenty of | ground black pepper |
| For the mustard and dill sauce: | |
| 6 tbsp | Dijon mustard |
| 4 tbsp | caster sugar |
| 2 tbsp | white wine vinegar |
| 2 | large egg yolks |
| 300ml (½ pint) | sunflower oil |
| 4 tbsp | finely chopped dill, or 2 tbsp dried dill |
Method
Place a piece of foil on a board and arrange the side of salmon on top. Sprinkle all the pickling ingredients over the fish, pressing down with the palms of your hands. Wrap the foil around the salmon, and seal the top and sides. Place the foil parcel in a shallow dish and weigh it down with another dish. Set aside in the fridge for 24 hours.
Remove the salmon from the foil and any pickling juices. Place the salmon dill side up on a board and, using a very sharp knife, slice fairly thick slices of the gravadlax at an angle to make the slices longer – the knife should be nearly parallel with the board. (The slices should be thicker than normal smoked salmon slices.) Arrange the gravadlax on plates or a large platter.
To make the sauce, use a small balloon whisk to beat together the mustard, sugar, vinegar and egg yolks in a bowl. Gradually beat in the oil, a drop at a time, until the sauce thickens. Season with salt and ground black pepper and stir in the dill. Spoon a little sauce beside the fillets on individual plates, if using, and serve the rest separately.
Serve the gravadlax with the mustard and dill dressing and some brown bread and butter.
Mary’s Tips: Can be made up to 2 days ahead. Gravadlax will keep for up to 5 days in the fridge. Freezes well for up to 1 month.
Reviews
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