Gravad Lax with a Mustard and Dill Sauce
Elevate your appetizer game with this classic Scandinavian delicacy: Gravad Lax with a Mustard and Dill Sauce. Featuring silky, home-cured salmon infused with the bright flavors of fresh dill, coarse sea salt, and a hint of crushed white peppercorns, this recipe showcases the art of curing with minimal effort and maximum flavor. The salmon is paired with a tangy, creamy mustard and dill sauce made from Dijon mustard, honey, and white wine vinegar, perfectly complementing the rich, savory fish. Whether served with crusty bread, crackers, or alongside a crisp salad, this make-ahead dish is ideal for impressing guests or savoring a gourmet treat at home. Plus, with no actual cooking required, this elegant dish hits that sweet spot between simple preparation and sophisticated results. Perfect for any special occasion, this recipe brings the flavors of Scandinavia to your table!
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Recipe Information
Ingredients
- 1 kilogram Salmon fillet (skin-on, boneless)
- 100 grams Coarse sea salt
- 50 grams Granulated sugar
- 50 grams Fresh dill (roughly chopped)
- 1 tablespoon White peppercorns (crushed)
- 3 tablespoons Dijon mustard
- 1 tablespoon Honey
- 1 tablespoon White wine vinegar
- 5 tablespoons Olive oil
- 2 tablespoons Fresh dill (finely chopped, for sauce)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Rinse the salmon fillet under cold water and pat it dry with paper towels. Place it skin-side down on a large piece of plastic wrap.
In a small bowl, mix together the coarse sea salt, granulated sugar, and crushed white peppercorns.
Sprinkle the salt and sugar mixture evenly over the flesh side of the salmon. Then, spread the chopped fresh dill generously on top.
Wrap the salmon tightly in plastic wrap. Place it in a shallow dish or tray, skin-side down, and cover it with a plate or cutting board. Add a weight on top (such as a can or a jug) to press down the salmon.
Refrigerate the salmon for 36-48 hours, turning it every 12 hours to ensure even curing. Liquid will be released during the curing process; this is normal.
After curing, unwrap the salmon and gently rinse off the cure under cold water. Pat it dry with paper towels and set aside.
To prepare the mustard and dill sauce, whisk together the Dijon mustard, honey, white wine vinegar, and olive oil until smooth. Stir in the finely chopped dill.
To serve, slice the cured salmon thinly at a slight angle, starting at the tail end. Arrange the slices on a serving platter.
Drizzle some mustard and dill sauce over the salmon or serve it on the side. Garnish with lemon wedges if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 6745 mg | 293% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 12.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 21.9 mcg | 110% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
