|  home | feedback | help          



Gravlax with Black Mustard*
*as seen on CNBC's Power Lunch, October 31, 2000

Adapted from Marcus Samuelsson


Yield: 2 to 3 pounds

2-3 pounds fresh salmon fillets (preferably center piece, skin on)
1/2 cup salt
1 cup sugar
2 Tablespoons cracked white peppercorns
3 bunches fresh dill

Mix salt, sugar and white peppercorns together. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top. Cover the salmon with dill and let it stand for 6 hours at room temperature. Put it in the refrigerator for 24-30 hours, depending on how thick the salmon is.

Black Mustard

Yield: 1/2 cup

2 teaspoons black mustard seeds
1/2 teaspoon squid ink
1/2 Tablespoon miso
2 Tablespoons sweet mustard
1 Tablespoon Chinese mustard
1/2 Tablespoon black bean paste
1 Tablespoon mustard oil
1 Tablespoon olive oil

Put the mustard seeds, miso and squid ink in a blender, adding the sweet mustard, the Chinese mustard and the black bean paste. Mix until smooth. Slowly pour in the mustard and olive oils. Blend well.

more CNBC Power Lunch recipes – |>
Lincoln Carson |> Todd English


 Sign up for our newsletters!|Print this page |Email this page to a friend
 QuickMeals Chefs Rising Stars Hospitality Jobs Find a School Wine Community Features Food Events News Ask the Experts Tickets Cookbooks
About Us | Career Opportunities | Affiliate Program | Portfolio| Media Kit | StarChefs in the News
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2009 StarChefs. All rights reserved. | Privacy Policy