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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Gravlax with Mustard Sauce

Amount Measure Ingredient/Prep Method
2 lb salmon filet with skin on, scaled
1 cup sugar
1 cup kosher salt
½ cup dill, chopped
1 tsp crushed white pepper
1 tsp juniper berries, crushed
2 each bay leaf, crushed

PREPARATION
Mix salt, sugar, juniper berries, bay leaf and pepper and sprinkle
it beneath and on top of the salmon filet along with plenty of dill.
Refrigerate for 24−48 hours, turning the salmon filet a few times.
Rinse the salmon in cold water. Cut into thin slices and serve with
the mustard sauce and crispy French or rye bread

SAUCE
Amount Measure Ingredient/Prep Method
3 tsp Dijon mustard
2 tbsp sugar
1 tbsp red wine vinegar S & P
1 cup oil (not olive oil)
3 tbsp chopped dill

SAUCE PREPARATION
Mix the mustard, sugar and vinegar and season with S & P.
Stir vigorously, while pouring on the oil in a steady, thin stream.
When the sauce has attained a mayonnaise-like consistency,
add the dill.

32 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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