Servings: people
Gravad salmon with fox sauce
Mette Blomsterbergs's take on a delicious recipe for Gravad salmon with fox sauce. Gravad salmon is a sure hit on the lunch table, whether it is an Easter lunch or a Christmas lunch.
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.