Swedish
SwedenGravlax with mustard-dill sauce
Salt- and sugar-cured salmon with dill and white pepper, thinly sliced and served with classic mustard-dill sauce.
Ingredients
Pull out and measure what you need before you start cooking.
- 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
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 6 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Check that the salmon is boneless. Make a few shallow cuts in the skin so the cure can penetrate from below.
- 2
Mix the sugar, salt, and crushed white pepper. Spread the mixture under and over the salmon together with plenty of dill.
- 3
Place the salmon in a dish, cover it, and place a light weight on top.
- 4
Leave at room temperature for 2 to 4 hours, then refrigerate for 24 to 48 hours. Turn the fish a few times during curing.
- 5
Brush off excess cure before serving and slice thinly on the bias, close to the skin.
- 6
Whisk the two mustards with sugar and red wine vinegar. Season with a little salt and white pepper.
- 7
Whisk in the oil in a thin stream until the sauce is thick and glossy. Fold in the dill at the end.
- 8
Serve the gravlax well chilled with mustard-dill sauce and preferably boiled potatoes or coarse bread.
Serving profile
At a glance
12 ingredients and 8 steps from prep to serving.
Keep exploring
Tags
Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Gravlaxrecept granskat mot sweden.se. Original link
Recipe image: receptsnabbt.se. Projektets egen gravlaxbild med potatis och hovmastarssas.
Image type: owned production image.
Image source: View original
Build out the full table
Build out the full table
Here you can keep building the meal with drinks, sweets, or another dish that fits what you are already looking at.
In the glass
Drinks that fit this recipe naturally.
These drinks sit naturally next to the recipe you are already reading.
International
Non-Alcoholic Citrus Spritz
Non-Alcoholic Citrus Spritz with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Espresso Tonic Mocktail
Espresso Tonic Mocktail with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
After dinner
A softer finish after the main cook.
These fika and dessert options make sense after the meal.
Keep cooking
More from the same cuisine
Swedish
Banana pancakes
A neutral placeholder is used until the recipe has its own finished photo.
Same cuisine
Banana pancakes
Simple banana pancakes with banana, eggs, a little vanilla, and butter for frying, common in Sweden as a quick breakfast or snack.
Same cuisine
Swedish pancakes
Thin Swedish pancakes made from a simple batter of eggs, flour, and milk, fried golden and served with jam or berries.
Swedish
Swedish meatballs with cream gravy, lingonberries and potatoes
A neutral placeholder is used until the recipe has its own finished photo.
Same cuisine
Swedish meatballs with cream gravy, lingonberries and potatoes
Classic Swedish meatballs with milk-soaked breadcrumbs, browned butter, dark cream gravy, and lingonberries on the side.