Swedish Gravlax with Mustard Dill Sauce

Name: Swedish Gravlax with Mustard Dill Sauce
Prep time: 48 h
Cook time: 48 h
Total time: 48 h
Yield: 8
Cuisine: Appetizer
Ingredients: 2 lb salmon fillet, skin on; 2 tablespoons sea salt; 2 tablespoons granulated sugar; 1 tablespoon white peppercorns, crushed; 1 bunch fresh dill, roughly chopped; 3 tablespoons Dijon mustard; 1 tablespoon granulated sugar; 1 tablespoon apple cider vinegar; ⅓ cup vegetable oil; 2 tablespoons fresh dill, finely chopped; Salt and pepper to taste

Cured Salmon with a Tangy Dressing

Delight in the traditional Scandinavian delicacy of gravlax, a beautifully cured salmon enhanced with a zesty mustard dill sauce.

48 h
8
Intermediate

Ingredients

For the Gravlax

2 lb salmon fillet, skin on

2 tablespoons sea salt

2 tablespoons granulated sugar

1 tablespoon white peppercorns, crushed

1 bunch fresh dill, roughly chopped

For the Mustard Dill Sauce

3 tablespoons Dijon mustard

1 tablespoon granulated sugar

1 tablespoon apple cider vinegar

⅓ cup vegetable oil

2 tablespoons fresh dill, finely chopped

Salt and pepper to taste

Preparation

Marinating the Salmon

Combine Cure Seasoning

In a small bowl, mix the sea salt, granulated sugar, and crushed white peppercorns.

Apply Cure to Salmon

Place the salmon fillet skin-side down in a large dish and cover it evenly with the salt mixture.

Add Dill

Top with chopped fresh dill, pressing it gently onto the fish.

Ensure the fish is covered completely by the salt mixture for thorough curing.

Preparing the Sauce

Combine Mustard, Sugar, and Vinegar

In a medium bowl, combine Dijon mustard, granulated sugar, and apple cider vinegar.

Emulsify

Gradually whisk in the vegetable oil until the mixture is smooth and emulsified.

Finish Sauce

Stir in the chopped dill and season with salt and pepper to taste.

Make the sauce a day in advance to allow the flavors to meld beautifully.

Cooking Process

Curing

Cover the dish with plastic wrap and place it in the refrigerator for 48 hours, turning the fish every 12 hours.

Sauce Storage

Store the prepared sauce in a sealed container in the refrigerator until ready to serve.

Plating & Serving