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Cold Cured Salmon Gravlox with Sweet Horseradish Mustard Sauce

Cold Cured Salmon Gravlox with Sweet Horseradish Mustard Sauce

By Chef Marcus Published: March 13, 2014

    Recommended Wine: 2012 Elk Cove Pinot Blanc

    Ingredients

    Instructions

    1. Place the trimmed boneless salmon fillet skin side down on a nonreactive tray with shallow sides. Mix all of your dry ingredients thoroughly and evenly spread the mix on all the surface of the salmon. Evenly distribute the dill on top of the cure mix. Cover with parchment paper and a second tray. Place under refrigeration with a 2Lb weight on top (a large can of tomatoes will work). Leave the salmon to cure for 4-5 days. It will feel firm throughout when it is done. Remove any excess cure mix with a spatula or knife and slice. Keep refrigerated and well wrapped.
    Categories: Recipe