Amuse-bouche Recipe
gravlax salmon, dill & mustard emulsion, ikura
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Ingredients
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Gravlax Salmon
Mustard Emulsion
Garnish
Method
Preparing the Gravlax
- 1
Curing the Salmon
In a bowl, mix the sea salt, sugar, chopped dill, and crushed black pepper. Place the salmon fillet skin-side down on a large piece of plastic wrap. Rub the salt mixture evenly over the salmon. Wrap tightly in the plastic wrap and place in the refrigerator. Let it cure for 48 hours.
- 2
Rinsing the Salmon
After 48 hours, carefully unwrap the salmon and rinse under cold water to remove the salt mixture. Pat dry with paper towels.
- 3
Slicing the Salmon
With a sharp knife, slice the salmon thinly at an angle.
Making the Mustard Emulsion
- 4
Whisking the Emulsion
In a bowl, whisk together the Dijon mustard, honey, and white wine vinegar. Gradually add the olive oil while whisking continuously until the mixture is well combined and emulsified. Season with salt and black pepper to taste.
