Gravlax (salted salmon) with dill sauce and mustard


Salmon fillet (without bones) — 2 pieces (each about 400 g)
Salt — 4 tbsp
Sugar — 2 tbsp
Juniper berries — 1 tsp
Mustard seeds — 1 tsp
Ground pepper
Dill — 3 beam
Mint — 1 bunch
The juice of half a lemon
Olive oil

Dijon mustard — 2 tbsp
Wine vinegar (white) — 2 tbsp
Sour cream — 1 tbsp
Olive oil — 3 tsp
Dill — 1-2 tsp.
Honey — 1-2 tbsp
Lemon zest
A pinch of salt and pepper


1. In a mortar, mix salt, sugar, pepper, juniper, mustard and rastolita all.
2. Wipe with paper towels salmon fillet and roll in a mixture of spices.
3. Close the dill and mint, squeeze lemon juice and drizzle olive oil.

4. Lay the fillets on each other, wrap in plastic wrap, place in the casserole dish, squeeze the fish with something heavy, like a mortar and put the dish in the refrigerator for 42 hours.
5. Peel, rinse fillets and slice with a sharp knife. Combine all ingredients for sauce and serve it with fish.gravlax-salted-salmon-with-dill-sauce-and-mustard

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