Gravlax with Mustard-Dill Sauce

Classic

Gravlax is a traditional Scandinavian dish consisting of salmon cured with a mixture of salt, sugar, and dill. This homemade version is paired with a tangy mustard-dill sauce, making it a perfect appetizer for any occasion.

The curing process is simple but requires patience, yielding delicate and flavourful results.

15 mins prep

4320 mins total

serves 4

Method

15m72h

In a bowl, mix the salt, sugar, and white pepper.
Place a large piece of plastic wrap on a flat surface and sprinkle half of the salt-sugar mixture over it.
Place one salmon fillet skin-side down on the mixture. Sprinkle the remaining salt-sugar mixture over the salmon and top with the chopped dill.
Place the second salmon fillet on top, skin-side up. Wrap the salmon tightly in the plastic wrap, then wrap in another layer of foil.
Place the wrapped salmon in a dish and refrigerate for 48-72 hours, turning it every 12 hours.
After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
To make the mustard-dill sauce, whisk together the mustard, sugar, vinegar, and oil until smooth. Stir in the chopped dill.
Slice the salmon thinly and serve with the mustard-dill sauce, garnished with fresh dill and lemon wedges.