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Epicurious

Gravlax with Mustard Sauce

By Marcus Samuelsson

4.1

(21)

Chef's Notes:

· Since the salmon in this recipe will be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.
· Slice the gravlax as thinly as possible, using the longest, sharpest knife you have. Samuelsson suggests a gentle, gliding motion so that you don't crush the fish.
· When the gravlax has finished curing, cut it into smaller, more manageable pieces, and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or frozen. Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.

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