Mormors Swedish Gravlax With Mustard Dill Sauce To

Name: Mormors Swedish Gravlax With Mustard Dill Sauce To Match
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Gravlax; 1 kg salmon, with skin on in 2 pieces of even size (best are the middle pieces); 2 tablespoons normal salt; 3 tablespoons normal white sugar; 2 pinches white pepper (careful with this, it's very strong!); 5 tablespoons fresh dill, roughly chopped; 1/3 liter cheap dark liquor, to wash salmon (cognac, brandy, whiskey); For Mustard Dill Sauce (enough for 1kg of salmon); 2 egg yolks (at room temperature); 4 tablespoons milk mustard (yellow american hot dog style); 2 tablespoons strong mustard (non-grainy Dijon); 4 tablespoons normal white sugar; 2 pinches salt; 2 pinches ground black pepper; 1 tablespoon white wine vinegar; 3 tablespoons olive oil; 4 tablespoons fresh dill, finely chopped without stems; 1 teaspoon lemon juice

Servings: persons

For Gravlax
1 kg salmon, with skin on in 2 pieces of even size (best are the middle pieces)
2 tablespoons normal salt
3 tablespoons normal white sugar
2 pinches white pepper (careful with this, it's very strong!)
5 tablespoons fresh dill, roughly chopped
1/3 liter cheap dark liquor, to wash salmon (cognac, brandy, whiskey)
For Mustard Dill Sauce (enough for 1kg of salmon)
2 egg yolks (at room temperature)
4 tablespoons milk mustard (yellow american hot dog style)
2 tablespoons strong mustard (non-grainy Dijon)
4 tablespoons normal white sugar
2 pinches salt
2 pinches ground black pepper
1 tablespoon white wine vinegar
3 tablespoons olive oil
4 tablespoons fresh dill, finely chopped without stems
1 teaspoon lemon juice

1
Mix salt, sugar, and white pepper to form the seasoning mix.
2
Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
3
Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
4
Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
5
Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
6
Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
7
Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
8
Wrap tightly with the aluminum foil previously laid over the dish.
9
Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
10
Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
11
Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique).
12
To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!

1013

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 18 ingredients. The key ingredients include: For Gravlax, 1 kg salmon, with skin on in 2 pieces of even size (best are the middle pieces), 2 tablespoons normal salt, 3 tablespoons normal white sugar, and more.

Yes, Mormors Swedish Gravlax With Mustard Dill Sauce To Match 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!

Mormors Swedish Gravlax With Mustard Dill Sauce To Match

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions