Recipe for gravad salmon with fox sauce
It’s a bit different from family to family which dishes absolutely must be served at the Christmas lunch. Luckily, many of us agree to start with the fish (it can be immediately harder to agree on how the toilet paper should hang…), and both herring and salmon tend to be the must-have fish on the menu.
The herring should preferably be marinated or fried, and the salmon is usually gravlax. The salmon is wonderfully rich and round in flavor, and therefore it’s important to add a bit of acidity and sharpness to balance the flavor perfectly.
This is Mette Blomsterberg’s take on gravlax with mustard sauce, which is a surefire hit on the lunch table, whether it’s an Easter lunch or a Christmas lunch.
The recipe is super easy since the fish cooks itself in the salt/sugar brine for 2 days in the refrigerator.
This dish is for about 10-12 people, depending on whether it is served as a starter or for a lunch dish.
We got the recipe from the book: “Blomsterberg’s Christmas“.
Gravad salmon with fox sauce
Ingredients
Grilled salmon
- 1500 gram Salmon Fresh, small side of salmon
- 10 gram Fennel Seeds
- 10 gram Dill Dried
- 10 gram Juniper Berries Ground
- 10 gram All Spice Ground
- 65 gram Flake Salt
- 100 gram Muscovado Sugar
Fox Sauce
- 0.5 pcs. Vanilla Pod Polynesian
- 75 gram Brown sugar
- 10 gram Fennel Seeds
- 50 gram Dill Finely chopped
- 75 gram Dijon Mustard
- 75 gram Sweet mustard French
- 25 gram Apple Cider Vinegar
- 200 gram Rapeseed Oil Good quality
- 0.5 pcs. Lemon The juice
- Salt and Pepper Freshly ground
Instructions
Gravad salmon:
- Two to three days before serving, place the salmon skin side down and remove bones and loose scales.
- But be sure to keep the skin on the other side.
- Place the salmon in a large dish, skin side down.
- Crush the fennel seeds in a mortar and mix them with the other ingredients well in a bowl.
- Spread the mixture evenly over the salmon.
- Cover with plastic wrap and place the salmon in the refrigerator for two to three days.
- Slice the cured salmon into thin slices with a salmon knife just before serving.
Fox sauce:
- Split the vanilla pod lengthwise and scrape out the seeds with a small knife.
- Crush the seeds with a bit of the brown sugar to separate them.
- Crush the fennel seeds in a mortar and chop the dill.
- Mix the homemade vanilla sugar, brown sugar, the two types of mustard, crushed fennel seeds, finely chopped dill, and apple cider vinegar in a bowl.
- Stir well until the brown sugar is almost dissolved.
- Now whisk in the oil a little at a time until the sauce becomes shiny and smooth.
- Season with lemon juice, salt, and pepper, and the fox sauce is ready to serve with the salmon.