Swedish Gravlax with Dill Mustard Sauce
A classic Scandinavian dish of cured salmon, served with a tangy dill mustard sauce. This dish is perfect for elegant appetizers or holiday gatherings.
Ingredients
1 lb fresh salmon fillet, skin-on, pin bones removed
1/4 cup coarse sea salt
1/4 cup granulated sugar
1 tbsp freshly cracked black pepper
1 tbsp crushed coriander seeds (optional)
1/4 cup fresh dill, chopped
Zest of 1 lemon
For the Dill Mustard Sauce:
1/4 cup Dijon mustard
2 tbsp honey
2 tbsp white wine vinegar
1/4 cup vegetable oil or olive oil
2 tbsp fresh dill, finely chopped
Salt and pepper to taste
Instructions
Cure the Salmon (Gravlax):
In a small bowl, mix together the salt, sugar, black pepper, crushed coriander seeds (if using), and lemon zest.
Lay the salmon skin-side down on a large piece of plastic wrap. Evenly sprinkle the salt mixture over the flesh of the salmon, making sure to coat it well.
Sprinkle the fresh dill evenly over the salmon.
Wrap the salmon tightly in the plastic wrap and place it on a rimmed baking sheet. Put a weight or another baking sheet on top to help the curing process.
Refrigerate the salmon for 24-48 hours, turning it occasionally to ensure even curing. The longer it cures, the firmer and more flavorful it will become.
Prepare the Dill Mustard Sauce:
In a small bowl, whisk together the Dijon mustard, honey, white wine vinegar, and vegetable oil until smooth.
Stir in the fresh dill and season with salt and pepper to taste.
Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
Serve the Gravlax:
After the salmon has cured, remove it from the plastic wrap and gently scrape off any excess salt and sugar mixture.
Using a sharp knife, slice the gravlax thinly on the diagonal, making sure to cut against the grain.
Arrange the slices on a platter and serve with the dill mustard sauce on the side. Garnish with additional fresh dill and lemon wedges.
Serving Tips:
Accompaniments: Serve with crisp rye bread, crackers, or thinly sliced cucumbers for a traditional touch.
Storage: Leftover gravlax can be wrapped tightly and stored in the refrigerator for up to a week.