Gravad Lax With A Mustard And Dill Sauce Recipe

Name: Gravad Lax With A Mustard And Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed; 1 cup finely chopped fresh dill; 2 ounces coarse rock salt; 2 ounces fine sugar; 1 tablespoon white peppercorns, crushed; some dill (to garnish); For the Mustard and Dill Sauce; 2 tablespoons Dijon mustard; 1 tablespoon fine sugar; 1 egg yolk; 1 -2 tablespoon fresh finely chopped dill; 150 ml vegetable oil or 150 ml peanut oil; 1 tablespoon white wine vinegar; salt and pepper

Servings: persons

2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
1 cup finely chopped fresh dill
2 ounces coarse rock salt
2 ounces fine sugar
1 tablespoon white peppercorns, crushed
some dill (to garnish)
For the Mustard and Dill Sauce
2 tablespoons Dijon mustard
1 tablespoon fine sugar
1 egg yolk
1 -2 tablespoon fresh finely chopped dill
150 ml vegetable oil or 150 ml peanut oil
1 tablespoon white wine vinegar
salt and pepper

1
To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
2
Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
3
Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
4
Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
5
Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
6
Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
7
Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
8
Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
9
To make the sauce:
10
In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
11
Start to add the oil at a constant pace, when used up whisk in the vinegar.
12
Taste the sauce and adjust seasoning if needed, add the dill and mix well.
13
To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
14
Garnish with the dill.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed, 1 cup finely chopped fresh dill, 2 ounces coarse rock salt, 2 ounces fine sugar, and more.

Yes, Gravad Lax With A Mustard And Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gravad Lax With A Mustard And Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions