April 2014


Show: Chuckmas   Chef: Chuck Hughes  

Ease of Cooking: easy  
Yields: 12 servings approx.  

  • For the Gravlax
  • 2 - 2 pounds (1 kg) extremely fresh salmon fillet (sushi grade), skin on
  • 1 large-size bunch dill, roughly chopped
  • 500 ml (2 cups) coarse salt
  • 500 ml (2 cups) brown sugar
  • 60 ml (1/4 cup) Vodka
  • 5 ml (1 teaspoon) crushed Szechuan peppercorns
  • For the mustard sauce
  • 60 ml (1/4 cup) Dijon mustard
  • 30 ml (2 tablespoons) brown sugar
  • Juice of 1 lemon
  • 125 ml (1/2 cup) olive oil
  • A bunch of dill, chopped
  • Freshly grated horseradish, to taste
  1. For the Gravlax, crush the dill with coarse salt and add the brown sugar.
  2. Season the salmon fillets with crushed Szechuan peppercorns.
  3. Cover with the dill mixture and splash with Vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap.
  4. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.
  5. After that time, the flesh will have lost its translucence. Rinse under cold water and path dry.
  6. For the sauce, combine the mustard, brown sugar and lemon juice.
  7. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish
  8. Slice the Gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.
Tags: vegetables , seafood , fruits

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