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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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