Gravlax with Honey-Dijon Sauce


  • 12 sprigs fresh dillweed
  • 2 tablespoons dried dillweed
  • Garnish: fresh dillweed sprigs
  • Honey-Dijon Sauce
  • French bread slices, toasted
  • 1 cup sugar
  • 2 tablespoons coarsely ground pepper
  • + 3 more ingredients
    • 1 ½ pounds king salmon fillet, with skin
    • 1 cup aquavit or vodka
    • 1 cup kosher salt

Remove small bones from salmon with tweezers. Rinse salmon with aquavit.Combine sugar and next 3 ingredients. Pour half of sugar mixture into a 13- by 9-inch baking dish. Place salmon fillet over sugar mixture, skin side down; top with remaining sugar mixture and dillweed sprigs. Cover with plast...

View full recipe at My Recipes


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