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Gravlax with mustard sauce

A sample from God Jul—The book with all the recipes you need for a Swedish traditional Christmas, translated for the American home and modified to fit today’s lifestyle. The perfect gift for you or that special someone: http://tinyurl.com/ykz65zy 72 beautifully photographed and inspiring recipes covering herring dishes, cold fish dishes, cold meat dishes, vegetarian dishes, hot dishes, cheese & bread and of course yummy desserts. Special offer if you are a subscriber to Nordstjernan - call 1.800.827.9333 ext 10

1 salmon side, approx. 4.4 lb (previously frozen) 1¼ cup sugar 2/3 cup salt 1 tbsp crushed white pepper ¾ cup dill, coarsely chopped MUSTARD SAUCE (approx. 1 cup of sauce) 3 tbsp spicy & coarse Swedish mustard (skånsk) 1 tbsp dijon mustard ½ tbsp liquid honey ½ tbsp raw sugar 1 ½ tbsp white wine vinegar 1 cup canola oil salt and white pepper ½ cup dill, finely chopped CURING: Remove bones from salmon • Rub salmon with salt and white pepper • Sprinkle white pepper and dill over salmon • Leave to cure for 3-4 days • The salmon is done when the meat turns to a darker red color and is firmer. MUSTARD SAUCE: Mix all the ingredients except the canola oil and dill in a bowl • Add the oil in a thin stream while stirring • Add salt and white pepper to taste • Mix in the dill.

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God Jul—Recipes for a Swedish Christmas will bring much fun and many fond memories. 72 recipes; from the herring dishes, hot and cold dishes, to luscious desserts. Part of the book 'God Jul—Traditional Swedish Christmas Recipes' A cooperation between Nordstjernan and Mat & Vänner. Photography: David Back.

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