Gravlax with Mustard-Dill Sauce

Salmon cured with spices and vodka or aquavit, a Scandinavian caraway-flavored spirit, makes an elegant brunch dish. Serve with thin slices of toasted rye bread or good-quality crackers.
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Customer Reviews for Gravlax with Mustard-Dill Sauce
Review 1 for Gravlax with Mustard-Dill Sauce
4 out of 5
4 out of 5
LizLaurel
,Laurel
,MD
Laurel, MD
January 1, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Easy and elegant
January 1, 2013
Made this for a New Year's Day brunch buffet. This is much easier to make than it seemed at first to me. The hardest part will be to find two pieces of salmon that are about the same size! The recipe does seem to make an abundant amount. The fish tastes wonderful, and it makes an elegant presentation. I would definitely make it again.
One suggestion would be to make sure you get a fairly uniformly thick fillet so your slices are all about the same size and not too long. My fillets did have a more typical shape for a salmon fillet: thick on one side but tapering to pretty thin on the other. But even though I ultimately jettisoned the thin ends, I had plenty of fish.
Pros: Easy, Healthy, Appearance, Impressive, Will Make Again