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Gravlaks & Mustard Sauce

  • 1 ea. Lefse
  • ½ ounce Mustard Sauce
  • 2 ounces Gravlax
  • 1 ounce Pickled Cucumbers & Onion Salad


  • 1 ea. Salmon Filet (4.5 pounds)
  • 10 ounces Salt
  • 10 ounces Sugar
  • Peppercorns
  • Crushed Dill
  • Cognac

Mustard Sauce:

  • 8 ounces Mayonnaise
  • 1 ½ ounces German Mustard
  • 1 ½ ounces Dijon Mustard
  • ½ ounce Mustard Seeds
  • ½ ounce Sugar
  • ½ teaspoon Worcestershire Sauce
  • 1 teaspoon Lemon Juice
  • ½ teaspoon Brandy
  • ½ teaspoon Sherry
  • 1 tablespoon Dill, chopped
  • Salt and Pepper

Method of Preparation for Gravlax:

Filet and bone the fish. Dry filets well. Mix salt, sugar and pepper and rub into the filets. Place several fronds of dill in the bottom of a dish large enough to hold an entire filet. Place one filet on dill, skin on top. Refrigerate for two to three days, turning several times during the marinating process.

Method of Preparation for Mustard Sauce:

Mix all ingredients in the mixing bowl. Starting from the top of the list, adding dill last. Season to taste.

To serve, spread mustard sauce on half of the lefse. On the top place gravlax. Roll and cut in half. Take each piece and cut in half on the bias. Serve with cucumber salad and 1 piece of gravlax roll.

Serves 4.

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