Gravlax with mustard sauce
Swedish cured salmon: two days under salt, sugar and dill, sliced thin and served with a sweet mustard and dill sauce.
- 20 min20 prep · 0 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- Very fresh salmon fillet, skin on800 g
- Coarse sea salt60 g
- Sugar50 g
- White peppercorns, crushed1 tbsp
- Fresh dill50 g
- Sweet mustard3 tbsp
- Honey1 tbsp
- White wine vinegar1 tbsp
- Rapeseed oil4 tbsp
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Steps
- 1
Use salmon that has been frozen for at least 24 hours (or thawed sashimi-grade fish). Remove any pin bones.
- 2
Mix the salt, sugar and crushed pepper. Chop most of the dill, keeping a little for the sauce.
- 3
Put the salmon skin side down in a dish, cover the flesh with the cure and the dill, and wrap tightly in cling film.
- 4
Weigh it down with a plate and refrigerate for 48 hours, turning it every 12 hours.
- 5
For the sauce, whisk the mustard, honey and vinegar, then slowly beat in the oil and stir in the reserved dill.
- 6
Scrape off the cure, pat the salmon dry and slice it very thinly on the diagonal, leaving the skin behind.
- 7
Serve with the mustard sauce, rye bread or boiled potatoes.
Tips and questions
- Is it safe to eat raw cured salmon?
- Yes, if the salmon has been frozen for at least 24 hours at −20 °C first, which kills any parasites. Curing alone does not.
- How long does gravlax keep?
- Wrapped tightly, about 5 days in the fridge after curing. You can also freeze it in portions for up to 2 months.
- My gravlax is too salty. What went wrong?
- Usually a thin fillet or too long a cure. For thin pieces, cure for 24–36 hours and rinse briefly before slicing.
Enjoy your meal!
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