House-cured Gravlax with Mustard Dill Sauce

Yield: 4 servings

Inspiration

A simple starter from my daily Ashby Inn menu — and one that has been well received in private clubs for more than three decades. Three of the four  Presidents I cooked for enjoyed it. ~ Chef Duane Keller.

Ingredients

Faroe Islands Salmon

•  1 side Faroe Islands Salmon Fillet (skin on, pin bones removed)

Curing Mixture

• 1/2 cup Kosher Salt
• 3/4 cup Sugar
• 2 ounces Black Pepper (crushed)
• 2 bunches Dill (fresh)

Mustard Dill Sauce

• 1 Egg Yolk
  
• 1 teaspoon Truffleist Truffled Dijon Mustard
  
• 1 Tablespoon White Sugar
  
• 2 ounces Lemon Juice
  
• 1 ounce Rice Wine Vinegar
  
• 2 ounces Olive Oil
  
• 1/4 Cup Dill (fresh, chopped)
  
• Salt and Pepper (to taste)

Garnish

• Pumpernickel Bread (fresh)
  
• Red Onion (thinly sliced)
  
• Lemon Wheel (optional)
  
• Capers

Preparation

Curing Procedure
Mix the salt, sugar, and crushed black pepper well. Place the salmon skin side down in a perforated 200-pan and cover the flesh liberally with the curing mixture. Lay two bunches of fresh dill evenly over the top. Cover with plastic wrap. Place a nonperforated 200-pan on top, then set the pans inside a 400-pan. Add two unopened #10 cans (about 12 pounds total) to provide weight and pressure. Cure in the cooler for 48 hours.

Mustard Dill Sauce
In a food processor, combine the egg yolk, Dijon mustard, sugar, and lemon juice. Begin emulsifying, slowly adding olive oil until thickened and smooth (2–3minutes). 

Assembly

Brush off the excess salt mix and lightly pat dry. Using a very sharp slicing knife, cut the gravlax as thinly as possible — the flesh should be translucent. Spoon a base of mustard dill sauce onto the plate. Spread a little sauce on slices of toasted pumpernickel. “Feather” the chilled, thinly sliced salmon over the bread. Garnish with red onion, lemon wheels, and capers.

Wine Match

Spy Valley Sauvignon Blanc.