How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Can I freeze the gravlax?

Yes, wrap tightly in plastic wrap and foil, then freeze for up to 1 month.

Can I use other herbs besides dill?

Yes, you can experiment with chives or parsley, but dill is traditional.

What is the best way to slice gravlax?

Use a sharp, long-bladed knife to slice very thin pieces at an angle for the best texture.

Is there a substitute for sugar in the curing process?

You can use brown sugar for a richer flavor profile.

Tangy Nordic Dill-Cured Salmon with Honey Mustard Sauce

Name: Tangy Nordic Dill-Cured Salmon with Honey Mustard Sauce
Prep time: 48 h
Cook time: 48 h
Total time: 48 h
Yield: 8
Cuisine: Appetizer
Ingredients: Salmon fillet; Coarse sea salt; Granulated sugar; Freshly ground black pepper; Fresh dill; Dijon mustard; Honey; Apple cider vinegar; Olive oil; Lemon juice; Salt and pepper

A fresh and flavorful Scandinavian delicacy

Gravlax, a staple of Nordic cuisine, is salmon cured with dill and a mixture of salt and sugar, served with a deliciously tangy honey mustard sauce.

48 h
8
Intermediate

Ingredients

For the Salmon Cure

Salmon fillet

2 lbs (900 g), skin-on, pin bones removed

Coarse sea salt

1/2 cup (100 g)

Granulated sugar

1/2 cup (100 g)

Freshly ground black pepper

1 tablespoon (15 ml)

Fresh dill

1 bunch, roughly chopped

For the Honey Mustard Sauce

Dijon mustard

1/4 cup (60 ml)

Honey

2 tablespoons (30 ml)

Apple cider vinegar

1 tablespoon (15 ml)

Olive oil

1 tablespoon (15 ml)

Lemon juice

1 teaspoon (5 ml)

Salt and pepper

To taste

Preparation

Marinating the Salmon

Mix Cure Mixture

Evenly mix the salt, sugar, and black pepper.

Prepare Dill

Spread half of the dill on a sheet of plastic wrap.

Cure the Salmon

Rub the salmon with the salt-sugar mixture, place it on the dill, and cover with the remaining dill. Wrap tightly.

Ensure the salmon is completely covered with the dill and wrap to prevent air exposure. Allowing the salmon to cure for the full 48 hours enhances the flavor and texture.

Making the Honey Mustard Sauce

Combine Mustard and Honey

In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar.

Add Olive Oil

Gradually incorporate olive oil, continuing to whisk until smooth.

Season Sauce

Season with lemon juice, salt, and pepper to taste.

Cooking Process

Curing Salmon

Allow the wrapped salmon to cure in the refrigerator under a weight (like a heavy pan) for 48 hours, flipping once halfway.

Slice Salmon

After curing, unwrap the salmon, rinse off the curing mixture, and pat dry. Slice thinly at an angle.

Plating & Serving