GRAVLAX WITH MUSTARD SAUCE
Provided by Bobby Flay
Time P1DT6h
Number Of Ingredients 14
Steps:
- Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.
- Cover the salmon with dill and let it stand for six hours at room temperature.
- Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
- To serve:
- Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
- Decorate the platter with lemon, dill and skin.
- Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.
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