Gravad Lax with Dill Potatoes and Mustard Sauce
Generated on: September 11, 2024
Ingredients
gravad lax:
- Salmon fillet1 kg
- Salt50 g
- Sugar50 g
- Fresh dill100 g
dill potatoes:
- New potatoes500 g
- Olive oil2 tbsp
- Salt
- Fresh dill20 g
mustard sauce:
- Dijon mustard2 tbsp
- Whole grain mustard1 tbsp
- Honey1 tbsp
- Lemon juice2 tbsp
- Olive oil4 tbsp
- Salt
- Black pepper
Directions
- 1
Mix salt, sugar, and chopped fresh dill together.
- 2
Rub the salmon fillet with the mixture, ensuring it is evenly coated.
- 3
Wrap the salmon tightly with plastic wrap and place it in a glass dish.
- 4
Place a weight on top of the salmon to press it down. Refrigerate for 12-24 hours.
- 5
For the dill potatoes, preheat the oven to 200°C.
- 6
Wash the new potatoes and cut them into halves.
- 7
Toss the potatoes with olive oil, salt, and chopped dill.
- 8
Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes until golden brown.
- 9
For the mustard sauce, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and olive oil until smooth.
- 10
Season the mustard sauce with salt and black pepper to taste.
- 11
Once the salmon is cured, slice it thinly.
- 12
Serve the gravad lax with the roasted dill potatoes and drizzle with the mustard sauce.
Enjoy your food!
