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European Recipes

Gravlax with Mustard-Dill Sauce

ClassicEasy4

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.

Method

15m72h
  1. In a bowl, mix the salt, sugar, and white pepper.
  2. Place a large piece of plastic wrap on a flat surface and sprinkle half of the salt-sugar mixture over it.
  3. 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.
  4. 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.
  5. Place the wrapped salmon in a dish and refrigerate for 48-72 hours, turning it every 12 hours.
  6. After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
  7. To make the mustard-dill sauce, whisk together the mustard, sugar, vinegar, and oil until smooth. Stir in the chopped dill.
  8. Slice the salmon thinly and serve with the mustard-dill sauce, garnished with fresh dill and lemon wedges.

Ingredients

  • 15ml Sugar
  • 75g Sugar
  • 2 Salmon about 500g each skin-on fillets
  • 100ml Vegetable Oil

Notes

Gravlax is best served chilled and thinly sliced. It pairs wonderfully with rye bread or crispbread.

Ensure the salmon is fresh and of high quality, ideally wild-caught.

The longer the curing time, the more intense the flavour.

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