Gravlax with mustard-dill sauce

Name: Gravlax with mustard-dill sauce
Prep time: 25 min
Total time: 26 h 25 min
Yield: 6
Cuisine: Swedish
Ingredients: 750 g fresh salmon fillet with skin on; 4 tbsp sugar; 4 tbsp sea salt; 100 g dill, roughly chopped; 2 tsp crushed white pepper; 2 tbsp mild Swedish mustard; 1 tsp Dijon mustard; 2 tbsp sugar for the sauce; 1.5 tbsp red wine vinegar; 2 dl neutral oil; Salt and white pepper for the sauce; Extra chopped dill for the sauce

Swedish

Gravlax with mustard-dill sauce

Total time1 day 2 h

Servings6

DifficultyMedium

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Salt- and sugar-cured salmon with dill and white pepper, thinly sliced and served with classic mustard-dill sauce.

Ingredients

750 g fresh salmon fillet with skin on
4 tbsp sugar
4 tbsp sea salt
100 g dill, roughly chopped
2 tsp crushed white pepper
2 tbsp mild Swedish mustard
1 tsp Dijon mustard
2 tbsp sugar for the sauce
1.5 tbsp red wine vinegar
2 dl neutral oil
Salt and white pepper for the sauce
Extra chopped dill for the sauce

Method

1Check that the salmon is boneless. Make a few shallow cuts in the skin so the cure can penetrate from below.
2Mix the sugar, salt, and crushed white pepper. Spread the mixture under and over the salmon together with plenty of dill.
3Place the salmon in a dish, cover it, and place a light weight on top.
4Leave at room temperature for 2 to 4 hours, then refrigerate for 24 to 48 hours. Turn the fish a few times during curing.
5Brush off excess cure before serving and slice thinly on the bias, close to the skin.
6Whisk the two mustards with sugar and red wine vinegar. Season with a little salt and white pepper.
7Whisk in the oil in a thin stream until the sauce is thick and glossy. Fold in the dill at the end.
8Serve the gravlax well chilled with mustard-dill sauce and preferably boiled potatoes or coarse bread.