I hope that you all had a merry Christmas! For our last French Friday with Dorie this year, our recipe is Dilled Gravlax with Mustard Sauce. Gravlax is sweet and salty cured salmon. In this case, we used salt, pepper and sugar, herbed up with dill, to cure the salmon. It takes about 3 days, so don't consider doing this one for a quick dinner.
The end result with the mustard sauce is delicious. I wasn't overjoyed by the pumpernickel I served it on, so I finished off the gravlax by itself with the sauce. I think this is one of my favourite ways to eat salmon yet. I was also stoked because I had just bought a new filleting knife, so I could cut the gravlax into neat slices instead of mangling it.
To see what the other Doristas thought of this gravlax, visit the LYL section of the website.
Happy New Year to all!