gravad salmon
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp either 1/2 fresh salmon (tail end, approx. 1 1/2 kg) or 1 salmon side (approx. 1 1/2 kg)
- 2 TABLESPOONS white peppercorns
- 30 g coarse salt
- 30 g + 3 tablespoons sugar
- 3 Federation + 1 stalk of dill
- 6 TABLESPOONS spicy mustard
- 1 heaped Tsp mustard powder
- 3-4 Tbsp Wine vinegar
- 100 ml vegetable oil
- 7-10 Tbsp Dill
- 7-10 Tbsp Cling film
- 2 Work board
- 7-10 Tbsp volle blikken
- 7-10 Tbsp Salmon knife
Directions
- 1
Wash half of the salmon and dab dry. Halve lengthwise, carefully cut out the long bones. Pull out cross bones with tweezers. Halve the salmon side crosswise and pull out small bones if necessary. Crush peppercorns (mortar) and mix with coarse salt and 30 g sugar. Sprinkle the salmon with the mixture on the meat sides. Wash 3 bunches of dill, shake dry and chop finely (cradle knife). Sprinkle the salmon sides thickly with the mixture. Lay the salmon sides on top of each other (skin outside). Wrap tightly in cling film and place between 2 work boards. Weigh down with tins and marinate in the refrigerator for about 2 days. Turn each morning and evening. For the sauce, mix mustard, mustard powder, 5 tablespoons of sugar and vinegar to a paste. Slowly add the oil and whisk to a thick paste. Chop 1 stalk of dill and stir in. Salmon is best cut into thin slices with a salmon knife so that each slice comes off the skin. Garnish salmon and sauce with dill. Black bread, for example, tastes good with it.
- 2
With 10 people:
- 3
48 hours waiting time
Nutrition Facts
440 kcal
8 g
31 g
31 g
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