Gravlax (Cured Salmon)
This Scandinavian classic transforms fresh salmon into silky, flavorful slices through a simple salt-and-sugar cure with fresh dill. Served with hovmästarsås — the traditional sweet mustard sauce — it's an elegant starter for any occasion.
Ingredients
Serves 6-8
Cure
- 800 g fresh salmon fillet, skin on
- 4 tbsp coarse salt
- 3 tbsp sugar
- 1 tsp coarsely ground black pepper
- Large bunch of fresh dill
Hovmästarsås (Mustard Sauce)
- 3 tbsp Swedish sweet mustard
- 1 tbsp Dijon mustard
- 2 tbsp sugar
- 1 tbsp white wine vinegar
- 100 ml neutral oil
- 3 tbsp chopped fresh dill
Instructions
- Mix salt, sugar, and pepper together.
- Place a large piece of plastic wrap on a tray. Lay a bed of dill on it, then place the salmon skin-side down.
- Spread the salt-sugar mixture evenly over the flesh. Top with more dill.
- If you have two fillets, place the second one on top, flesh-side down (sandwich style). Wrap tightly in plastic.
- Place a weight on top (a cutting board with cans works well). Refrigerate for 48 hours, flipping once halfway through.
- For the sauce: Whisk both mustards, sugar, and vinegar together. Slowly drizzle in the oil while whisking until thick and creamy. Stir in the dill.
- Scrape off the cure and dill from the salmon. Slice thinly on the diagonal, away from the skin.
- Serve with the mustard sauce, dark bread, and lemon wedges.
Mustard & Condiments
Swedish mustard and condiments to pair perfectly.
