Recipe for Tomato Bread with Manchego Cheese
 

Make ahead note:
There is no option. The Gravlax has to be made at least 3-4 days ahead. Ideally it will be served within a week after being cured. It can be frozen for a week or so. However, you must be very careful to defrost it completely before serving.

Ingredients - for the fish:

  • 1 2-3 Lb salmon fillet with the skin on
  • 1/4 cup sugar – can use white or brown
  • 3 Tbl kosher or sea salt
  • 1 Tbl juniper berries ground or minced very finely
  • 2 tea ground coriander
  • 1/2 tea ground allspice
  • 1 large lemon zested
  • 3 Tbl gin

Ingredients - for the mustard sauce:

  • 1/4 cup prepared Dijon mustard
  • 1 tea dry mustard
  • 3 Tbl sugar
  • 2 Tbl white wine vinegar
  • 1/2 cup peanut oil
  • or use any flavored mustard that you like

Place the fish skin down in a non-reactive dish or container. Mix together the sugar, salt, pepper, juniper berries, coriander and allspice. Spread over the pink side of the fish. Cover with the lemon zest and sprinkle with the gin. Cover with plastic wrap, a flat surface weighed down with cans or other weights. Refrigerate for at least three days. Baste the fish every 12 hours with the juices. When ready to serve, slice the salmon as thinly as possible across the grain away from the skin.

In a blender or processor combine the Dijon mustard, dry mustard, sugar and vinegar. Combine and add the peanut oil slowly.

Serve the Gravlax on a platter with pumpernickel and the mustard. You could also serve a mayonnaise seasoned with fresh dill.

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