Tangy Nordic Dill-Cured Salmon with Honey Mustard Sauce
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Salmon
- 1
Mix Cure Mixture
Evenly mix the salt, sugar, and black pepper.
- 2
Prepare Dill
Spread half of the dill on a sheet of plastic wrap.
- 3
Cure the Salmon
Rub the salmon with the salt-sugar mixture, place it on the dill, and cover with the remaining dill. Wrap tightly.
Tip: 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
- 1
Combine Mustard and Honey
In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar.
- 2
Add Olive Oil
Gradually incorporate olive oil, continuing to whisk until smooth.
- 3
Season Sauce
Season with lemon juice, salt, and pepper to taste.
How to Make Tangy Nordic Dill-Cured Salmon with Honey Mustard Sauce
Total time: 64 h · Yields 8 servings
- 1
Curing Salmon
Allow the wrapped salmon to cure in the refrigerator under a weight (like a heavy pan) for 48 hours, flipping once halfway.
- 2
Slice Salmon
After curing, unwrap the salmon, rinse off the curing mixture, and pat dry. Slice thinly at an angle.
Chef's Tips
Further reading
Frequently asked questions
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.
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