Gravlax with Mustard Sauce and Warm Potato Salad

4 servings

Ingredients:

Gravlax:

• 400 g (14.0 oz) wild salmon fillet

• 1 tbsp salt

• 1 tbsp sugar

• 0.5 tsp ground white pepper

• 1 bunch of fresh dill, finely chopped

Mustard Sauce:

• 2 egg yolks

• 0.5 tbsp sugar

• 0.5 tbsp honey

• 0.5 tbsp wine or apple cider vinegar

• 3 tbsp coarse mustard

• 1.5 dl (0.6 cup) canola oil

• 3 tbsp chopped fresh dill

• Salt and pepper

Warm Potato Salad:

• 800 g (28.0 oz) new potatoes, preferably almond potatoes

• 1 dl (0.4 cup) whipped sour cream

• 1 tbsp finely chopped red onion

• 0.5 tbsp finely chopped chives

• 2 tbsp vendace roe

• 1 tsp finely grated horseradish

For Serving:

• Thinly sliced radishes

• Chervil for garnish

Instructions:

Gravlax:

1. Remove all bones from the fish and trim away the belly flap.

2. Pat the fillet dry with paper towels.

3. Mix salt, sugar, and pepper, then sprinkle half of it in the bottom of a suitable container.

4. Rub salt, sugar, and spices into the salmon, then let it sit under light pressure for 3-4 days.

5. Turn the fillet a couple of times a day.

6. 30 minutes before serving, sprinkle finely chopped dill over the fish.

Mustard Sauce:

1. Whisk together egg yolks, sugar, vinegar, and mustard.

2. Stir until the sugar is dissolved.

3. Gradually add oil in a thin stream while whisking.

4. Add chopped dill and season with salt and ground pepper.

Warm Potato Salad:

1. Cook potatoes until tender and let them cool to lukewarm.

2. Mix the whipped sour cream with red onion, horseradish, chives, and two-thirds of the vendace roe.

3. Gently mix.

Assembly:

1. Arrange gravlax on plates.

2. Serve with mustard sauce and warm potato salad.

3. Garnish with thin slices of radish and chervil.