Swedish Gravlax with Mustard Dill Sauce
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
For the Mustard Dill Sauce
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
Swedish Gravlax with Mustard Dill Sauce
Swedish Gravlax with Mustard Dill Sauce
Slice and Arrange
Slice the gravlax thinly at a steep angle and arrange on a serving platter.
Drizzle and Garnish
Drizzle the mustard dill sauce over the sliced gravlax and garnish with lemon wedges and fresh dill sprigs.