GRAVLAX WITH MUSTARD-DILL SAUCE
Gravlax is traditionally served with mustard-dill sauce and boiled, peeled potatoes. The sauce also goes well with grilled salmon, whether left whole or cut into fillets (page 64-65).
GRAVLAX WITH MUSTARD-DILL SAUCE
Servings: 5 people
Ingredients
- 18 thin slice gravlax (or 3 slices per person)
Mustard Dill Sauce
- 3 tablespoons Dijon mustard
- Juice of 1 lemon (3 tablespoons)
- 1 tablespoon honey
- ¼ teaspoon coarsely ground black pepper
- Salt to taste
- ⅓ cup vegetable oil
- 2 tablespoons fresh dill, minced
Baby Spinach
- 1 tablespoon olive oil
- 18 small baby new potatoes, boiled and quartered
- 4 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- 4 hard boiled eggs, chopped coarse
Instructions
To make the mustard-dill sauce:
- Combine mustard, lemon, honey, pepper, and salt in a bowl or food processor and process for 1 minute.
- With the motor running, slowly add the vegetable oil to make a smooth, thick sauce. Stir in dill.
To make the spinach:
- Heat the olive oil in a large skillet.
- Add potatoes, and cook until browned and crispy. Season with salt and pepper to taste.
- Remove from heat and stir in spinach and tomatoes.
Place spinach-potato mixture on a serving platter, drizzle with mustard-dill sauce, and garnish with gravlax and hard-boiled eggs.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.