You will only enjoy this post if you like salmon - smoked salmon, cured salmon, salted salmon - basically the type of salmon that would be good on pumpernickel bread, a toasted everything bagel with cream cheese or just cut right from the filet and eaten plain (typically, while standing over the kitchen sink). My mom got me hooked on this dish years ago and now I crave it at times.
Gravlax Tartine with Mustard Sauce
gravlax (recipe to follow)
2-3 tablespoons cream cheese
1-2 slices good dark bread like German wheat or pumpernickel
1/4 cup Dijon mustard
1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup EVOO
3 tablespoons chopped fresh dill
To make the sauce, place mustard, dry mustard, sugar and white wine vinegar in a small bowl. Whisk well and slowly add in EVOO. Mix in dill and set aside.
1 3 pound filet of salmon skin on (or 2 - 1.5 pound pieces)
1/3 cup salt
1/2 cup sugar
2-3 teaspoons white pepper
bunch of fresh dill
Mix salt, sugar and pepper. Rub the fish with the mixture. Lay out a large piece of plastic wrap. Layer, 1/3 dill, bottom filet of fish, 1/3 dill, top filet, remaining dill. Wrap very tightly in 2 layers of plastic wrap. Place in a plastic bag and refrigerate for 3 days, turn the salmon a couple of times.
Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
To assemble your tartine, lightly toast the bread, spread cheese on top, layer thin slices of gravlax on and top with a bit of mustard sauce. Oh - it is so good. I can't stand it!