Gravlax with Dill Mustard Sauce and Rye Bread
Prep Time
25 minutes (plus 2-3 days curing time)
Calories
450 kcal (est.)
Difficulty
Medium
Ingredients
- For Gravlax:
- 1.5-2 lb (700-900g) salmon fillet, skin on, pin bones removed
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- 1 tbsp black peppercorns, crushed
- 1 large bunch fresh dill, chopped
- For Dill Mustard Sauce:
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp granulated sugar
- 1/4 cup olive oil
- 2 tbsp fresh dill, chopped
- Salt to taste
- Black pepper to taste
- For Serving:
- Dark rye bread
- Lemon wedges
- Pink peppercorns (optional, for garnish)
Instructions
- Prepare the Gravlax: Pat the salmon fillet dry with paper towels. In a small bowl, combine coarse sea salt, granulated sugar, and crushed black peppercorns.
- Spread half of the chopped fresh dill on the bottom of a shallow non-reactive dish. Place the salmon fillet, skin-side down, on top of the dill.
- Rub the salt-sugar-pepper mixture evenly over the flesh side of the salmon. Top with the remaining chopped dill.
- Cover the salmon with plastic wrap. Place a weight (such as a few cans or a brick) on top of the salmon. Refrigerate for 2-3 days, turning the salmon once daily and draining any accumulated liquid.
- After curing, unwrap the salmon, scrape off the dill and curing mixture. Pat the salmon dry with paper towels.
- Make the Dill Mustard Sauce: In a small bowl, whisk together Dijon mustard, white wine vinegar, and granulated sugar until well combined.
- Slowly drizzle in the olive oil while whisking continuously until the sauce emulsifies and thickens slightly.
- Stir in the chopped fresh dill. Season the sauce with salt and black pepper to taste.
- Serve: Thinly slice the gravlax against the grain using a sharp, thin knife. Arrange the slices on a serving plate with fresh dill sprigs, lemon wedges, and a sprinkle of pink peppercorns (if desired). Serve immediately with the dill mustard sauce and slices of dark rye bread.