Gravlax with Dill Mustard Sauce

Name: Gravlax with Dill Mustard Sauce
Cook time: 35 min
Total time: 35 min
Yield: 10 servings
Cuisine: Scandinavian
Ingredients: 1 kg Center-Cut Salmon Fillet, skin-on, pin bones removed; 60g Sea Salt, coarse; 50g Sugar, granulated; 1 tsp White Peppercorns, lightly crushed; 2 tbsp Aquavit; 80g Dill, fresh, roughly chopped; 3 tbsp Swedish Sweet Mustard; 1 tbsp Dijon Mustard; 1 tbsp White Wine Vinegar; 150ml Neutral Oil, rapeseed or canola; 4 tbsp Dill, fresh, finely chopped; 1/4 tsp Salt, fine; 1/8 tsp White Pepper, ground

Silky, lightly cured salmon dressed with a classic Scandinavian dill-mustard sauce—gravlax is elegant, bright, and perfect for entertaining. The fish is gently cured with a sweet-salty rub and aromatic aquavit, then finished with a tangy, herby mustard sauce and served on hearty rye. Thin slices deliver a melt-in-the-mouth texture and a beautiful balance of sweet, salty, and herbal flavors.

Silky, lightly cured salmon dressed with a classic Scandinavian dill-mustard sauce—gravlax is elegant, bright, and perfect for ent... Show more

Traditional Scandinavian Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

35 min

Price

1,37 €

Calories

345 kcal

low calorie

healthy

nutritious

meal prep

Method

Prep the salmon

Pat the Center-Cut Salmon Fillet dry and lay it skin-side down in a shallow dish. Check the flesh for any stray pin bones and pull them out if you find any, so the cure goes on evenly.

Make the cure

Lightly crush the White Peppercorns, then mix 60 g Sea Salt, 50 g Sugar, 2 tbsp Aquavit, and 80 g roughly chopped Dill in a bowl until you have a damp, fragrant cure that looks a bit like wet sand. Pack it over the salmon in an even layer, pressing it onto the flesh side and along the edges.

Chill the gravlax

Cover the fish and refrigerate it for 24 to 48 hours. If you open it during the cure, drain away any liquid that has collected and turn the salmon once so it cures evenly. It is ready when it feels firmer and looks slightly translucent.

Whisk the sauce

Whisk together 3 tbsp Swedish Sweet Mustard, 1 tbsp Dijon Mustard, 1 tbsp White Wine Vinegar, 0.2 tsp Salt, and 0.1 tsp White Pepper in a bowl until smooth. While whisking constantly, drizzle in 150 ml Neutral Oil in a thin stream until the sauce turns glossy and spoonable. Stir in 4 tbsp finely chopped dill.

Slice the gravlax

Unwrap the salmon, scrape away the dill cure, and pat the surface dry. Using a very sharp knife, slice the gravlax on a shallow diagonal into thin, broad slices, keeping the blade close to the skin.

Plate and serve

Arrange the slices on a platter or plates, then serve the dill mustard sauce alongside or in a small bowl for passing. Serve immediately while the gravlax is cold and silky.