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Tonight I finally got to eat the gravlax I prepared last week. What a great tasting piece of fish. Of course, what makes it perfect is the accompanying dill/mustard sauce, without which a gravlax is not complete. Many restaurants nowadays serve gravlax with all kind of fancy sauces and condiments, which might seem right if you never been to Scandinavia and had the real deal. But please believe me, making the dill / mustard sauce will take you less then five minutes and only “it” will make the dish perfect.
The ingredients for dill / mustard sauce are few and in everybody’s cup board:
Good quality mustard, white wine vinegar, kosher salt, neutral tasting oil (I used grape seed oil), sugar, fresh dill leaves only, pepper(optional), I used cayenne pepper and replaced the sugar with weisswurst senf (sweet, brown, Bavarian mustard)
Smaklig måltid! Livet är bra !
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Click here for Gravlax recipe
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Preparation :
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Hans this looks exceptionally lovely, most definitely will prepare in the future. Thank you for sharing.
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A most excellent preparation and presentation Chef Hans. I don’t believe I’ve ever seen Gravlax done better on any continent. A world class cuisine item done right. Congratulations are well in order here. ( If only there were a ‘taste-vision’ app we could download ).
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You are so right about that sauce. When I go to Germany I am able to buy jars of it in any good supermarket and though ready made, it’s really delicious.
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You are right about that sauce. Although easy to make, when I go to Germany I am able to buy it ready-made at any good supermarket and it is delicious.
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As we all (should) know, sometimes the simple things are the most enjoyable :-).Thanks Jack
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I was not aware of that Gourmand. Thanks for the tip, I will remember when I go 🙂
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