Saturday, December 28, 2013

FFWD ~ Dilled Gravlax with Mustard Sauce on Saturday

FFWD ~ Dilled Gravlax with Mustard Sauce
This week our French Friday recipe is for Dilled Gravlax with Mustard Sauce. The name Gravlax comes from the Scandinavian word grav, which literally means “grave” and lax, which means “salmon”.  Thus, gravlax means “buried salmon”.  It is usually served as an appetizer but, I personally enjoy it with my morning bagel along with cream cheese.  It’s also delicious mixed into scrambled eggs.
I thought this was a perfect pick for the holiday season.  I would have loved to have it done for Friday. However, with all my holiday company, Saturday was the best I could do.  If I planned better, I could have served this wonderful appetizer for Christmas Eve.  Instead, we will be enjoying it to welcome in the New Year!

Delicious and elegant…a perfect appetizer for the holidays! 
Gravlax is actually quite simple to make.  It is raw spiced salmon. The dish consists of raw salmon, cured in a spicy salt, sugar mixture, and covered with dill.  It should cure for at least 24 hours. However, Dorie’s recipe has you curing it for 48. I bought a one pound piece of center cut salmon, and then mixed the spices, consisting of black pepper corns, white pepper corns, coriander, sugar and salt. This is then rubbed it into the salmon. The fish is then covered with chopped fresh dill. That’s pretty much it, for the hands on part.  Cover the salmon with plastic wrap, and weigh it down with a board and something heavy.  I used a few large cans of tomato sauce.  Place the dish into the fridge, and let it cure for 48 hours.
The best thing about this dish is, it makes itself as it cures. Prepare the gravlax at least two days in advance.  The mustard sauce can also be prepared ahead of time.  When it’s time to serve, all you have to do is assemble!  Now it’s time to serve….Gravlax, Champagne and a toast to the New Year! Wishing you all the best in 2014!  Happy New Year everyone!!

This recipe can be found in Dorie Greenspan’s cookbook “Around My French Table” or at Epicurious where it was published back in 2004 in Bon Appetit!

Rub the salmon with the spices and cover with chopped dill
Cover with plastic wrap and weight down….refrigerate for 48 hours
When ready…scrape off the seasonings and dill…rinse and pat dry with paper towels
Slice thinly on the diagonal 
Bon Appétit!! 
Happy New Year Everyone!!


  1. I"m glad you got to this Kathy. Such a beautiful, simple, and elegant treat...made even more so by your lovely set up. Happy new year!

  2. Kathy, such a stunning presentation. This was so good wasn't it? I loved the simplicity
    of making it, and to think I was afraid to try. I wish you and Bill a very Happy New Year,
    and look forward to some fun next year.

  3. what a coinsidence, i just made my own gravlax, hehehe
    but i guess i'll served it for today's afternoon snacking,
    lovin the way you plate it.....

  4. Saturday is soon enough! I love how easy this is to make. Howard actually makes this every few months, and I'm always amazed. Wishing you and Bill a very Happy New Year! I hope 2014 brings another Dorista meetup! Meeting you was a highlight of my year, Kathy.

  5. This looks beautiful, Kathy! Happy New Year!

  6. This looks divine, Kathy.
    Happy New Year to you and your family!

  7. Oh- Kathy, gorgeous photos. You really showed how lovely this recipe was with those close up shots. You also did a fabulous job thinly slicing it- which I need to work on a bit more for next time :) I was chuckling with the opening photo because those little cocktail bread slices were exactly the item/brand I was looking for to serve this on. But our local PA store did not have them. Not surprised you found them in NJ. We always had these around for Nana's many cocktail parties in NY and NJ when I was growing up :) Ah, fond memories of the kiddie stash of treats in the kitchen. And thanks also for the reminder of how well this goes into scrambled eggs. Perfect. Happy 2014 to you and yours !!!

  8. Please tell me you have a second refrigerator to have all that empty real estate for curing the gravlax :-)

    Wishing you a happy, happy new year, my friend!

    1. I do and I fill them both up during the holidays…then it gets turned off till the next time!

  9. Simply delicious and SO elegant -
    Mary x

  10. Stunning photos, Kathy!!! You've made me hungry for another batch :) Happy, happy New Year, my friend!

  11. Just lovely, Kathy. You're right. Perfect for New Year's Eve. Only, mine is gone. We ate mine, as you suggested, with cream cheese, capers, onions and bagels. That was hard to beat. I loved your "weighting combo". Perfect for the curing of the salmon. I loved doing this for the first time and will probably do it often. Several of my friends want to make it also. I love how you put it together as an appetizer. Have a wonderful New Year's Eve celebration and happy, happy new year to you and your husband. It was wonderful to meet you both in Seattle this year.

  12. Dear Kathy, I am so impressed that you cured your own salmon. That really is wonderful.
    It does sound like something that would be perfect to bring the New Year in.
    I wish you a beautifully blessed New Year, with lots of happy memories to be made.
    Catherine xo

  13. Had to skip this one. Kudos for making it!

  14. These look wonderful, Kathy. I'm sure the dill makes the salmon delectable!

  15. THese would make for such a great appetizer! Dill and smoked salmon were meant for each other!

  16. Happy New Year Kathy! What a gorgeous presentation and table. Beautiful as always.

  17. The colors are so pretty Kathy! Looks so festive and delicious!

  18. My home state of MN loves this dish - although it has a little more flair than is usually seen. Perfect for the New Year. Happy New Year, Kathy! May it be magical.

  19. That just may be the most beautiful Gravlax I have ever seen, Kathy. when we lived in new York it was so much easier to get good salmon. Oh how I miss it. Thank you so much for sharing...

    Send hugs and Happy New Year wishes your way. May it be a Safe, Healthy and Prosperous New Year for You and Your family!!!

  20. I'm thinking this would be a great book group appetizer. Happy New Year, Kathy!

  21. I buy lox which we love on bagels with cream cheese and I have heard about curing salmon at home. This looks like a great recipe to try and perfect for New Year's! Have a great 2014 Kathy!

  22. This is such a delightful and elegant appetizer! I love salmon! I wish to you and your family a very Happy and Prosperous New Year Kathy!