Salmon Gravlax with Mustard Sauce

Salmon Gravlax with Mustard Sauce

Serves : 4-6
Prep time : 10 min
Cook time : 24 to 36 hours


Mustard sauce


  1. In a bowl, combine La Belle Excuse Mediterranean Sea Salt, sugar, beets, SAGA grand gin and lemon zest.
  2. Place plastic wrap in a large, deep dish. Add half the salt and sugar mixture to the bottom of the dish. Add the salmon steak. Cover salmon with remaining salt and sugar mixture.
  3. Close the plastic wrap tightly over the salmon. Cover with another piece of plastic wrap. Add a dish or plate on top and place something heavy in it (like canes). Place in the refrigerator for 24 to 36 hours.
  4. After 24 to 36 hours in the refrigerator, remove the salmon from the plastic wrap and rinse with cold water. Pat dry.
  5. To make the mustard sauce, mix La Belle Excuse roasted garlic and white balsamic mustard, honey, La Belle Excuse lemon and white balsamic vinegarLa Belle Excuse extra virgin olive oil and dill. Season with salt and pepper.
  6. Cut gravlax into thin slices and serve with dijon mustard sauce, Greek yogurt, cucumbers and bread. Garnish with fresh dill.