Scandanavian Mustard And Dill Saucefinland Recipes

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

Steps:

• Chop up the dill till nice and fine.
• Measure out the mustard into a small bowl. You can start by using a little less mustard to start with if you don't want it too strong.
• Add the vinegar. Next, add the salt and sugar.
• Toss on the chopped dill.
• Next, whisk in the oil. You can add as much or as little as you like. Keep tasting.
• Enjoy with a slab of fresh grilled salmon, with fresh boiled or roasted potatoes, steamed carrots, alonside orzo, well, you get the idea.

Steps:

• Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.

Steps:

• In a bowl whisk together the vinegar, the mustard, the sugar, the cardamom, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the sauce until it is emulsified. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Whisk in the dill 1 hour before serving.

Steps:

• Mix salt, sugar, and white pepper to form the seasoning mix.
• Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
• Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
• Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
• Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
• Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
• Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
• Wrap tightly with the aluminum foil previously laid over the dish.
• Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
• Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
• Wait another 2 days and voila! Unwrap the salmon and scrape off all the excess dill and dry mix. You now have gravlax ready to serve. Slice it thinly along the grain of the fish with a fillet knife (check youtube for technique).
• To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!

Steps:

• Make gravlax:
• 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 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
• Make mustard sauce:
• Mix the mustard, 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 chopped dill.
• Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.