Gravlax and Mustard Sauce for Chanukah Latkes or Any Time

Chef Russell Moss
  • Take two five-pound salmon filets with pin bone out and skin on.
  • Mix
  • 3 cups sugar
  • 2 cups salt
  • 1 bunch of chopped dill
  • 1T fresh ground pepper
  • 4 drops of vanilla extract


  1. Pack the salmon in the cure (salt and pepper mix) and wrap facing each other skin to skin.
  2. Wrap loosely and place in a pan in the refrigerator with thirty pounds of weight on top for two days.
  3. After two days turn and dump out some of the juice.
  4. Let the fish stay like that for four to six more days.
  5. Un wraps the fish and pat dry. Place it on a sheet pan loosely covered for an additional four or five days.
  6. After that, you may use it.
  7. Note this product must be refrigerated well at less than thirty-eight degrees. If stored improperly it is unsafe.

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