Gravlax With Sweet Mustard And Dill Sauce Recipe

Name: Gravlax With Sweet Mustard And Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed; 2 bunches fresh dill, chopped; 4 ounces coarse rock salt; 3 ounces superfine sugar; 1 tablespoon white peppercorns, crushed; For the Mustard and Dill Sauce; 2 tablespoons Dijon mustard; 1 tablespoon superfine sugar; 1 egg yolk; 4 tablespoons freshly chopped fresh dill; 2/3 cup vegetable oil; 1 tablespoon white wine vinegar; salt and pepper; To Serve; rye bread

Servings: persons

2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
2 bunches fresh dill, chopped
4 ounces coarse rock salt
3 ounces superfine sugar
1 tablespoon white peppercorns, crushed
For the Mustard and Dill Sauce
2 tablespoons Dijon mustard
1 tablespoon superfine sugar
1 egg yolk
4 tablespoons freshly chopped fresh dill
2/3 cup vegetable oil
1 tablespoon white wine vinegar
salt and pepper
To Serve
rye bread

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 plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
3
Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
4
Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
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 every 6 hours, for 3-4 days, where possible.
7
Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
8
Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
9
Wrap tightly in plastic wrap and chill for 6 hours.
10
To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
11
Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
12
Add the fresh dill and mix well.
13
To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
14
Place 3-4 good slices on a plate along with a spoonful of the sauce.
15
Serve with rye bread.

597

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 15 ingredients. The key ingredients include: 2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed, 2 bunches fresh dill, chopped, 4 ounces coarse rock salt, 3 ounces superfine sugar, and more.

Yes, Gravlax With Sweet 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!

Gravlax With Sweet Mustard And Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions