Gravad Lax With a Mustard and Dill Sauce: A Culinary Journey

The first time I tasted gravad lax, I was visiting a small fishing village in Sweden. The salty air, the vibrant colors of the boats bobbing in the harbor, and the warmth of the sun on my face are all intertwined with that memory. But most of all, I remember the burst of flavor from that first bite – the silky texture of the salmon, the sweet and savory cure, and the bright, herbaceous dill sauce. It was a revelation, a taste of pure Scandinavian magic that I’ve been chasing ever since. Now, making it at home brings those cherished memories flooding back.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes (Curing time: 3-4 days)
• Total Time: 3-4 days, 20 minutes
• Servings: 8-10
• Yield: Approximately 1.75-2 lbs gravad lax
• Dietary Type: Gluten-Free, Dairy-Free (sauce can be dairy-free with substituted mayonnaise)

Ingredients

• For the Gravad Lax:
  • 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 tablespoons fresh finely chopped dill
  • 150 ml vegetable oil or 150 ml peanut oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste

Equipment Needed

• Medium-sized bowl
• Large, shallow, rectangular dish
• Cling film (plastic wrap)
• Cans or weights
• Whisk

Instructions

1. Prepare the Curing Mix: In a medium-sized bowl, combine the rock salt, sugar, and crushed white peppercorns. Add the finely chopped fresh dill and stir well to ensure all ingredients are thoroughly mixed. This is your flavorful foundation for the gravad lax.

2. Prepare the Dish: Line a large, shallow, rectangular dish with cling film. Ensure that the cling film overhangs the edges of the dish; this will be important for wrapping the salmon later. The dish should be large enough to comfortably accommodate both salmon fillets.

3. First Layer of Cure and Salmon: Sprinkle approximately one-quarter of the curing mixture evenly over the base of the cling film-lined dish. Place one of the salmon fillets, skin-side down, on top of the curing mixture.

4. Second Layer of Cure and Salmon: Sprinkle half of the remaining curing mix over the exposed flesh of the first salmon fillet. Place the second salmon fillet on top, skin-side up.

5. Final Layer of Cure and Wrapping: Sprinkle the remaining curing mixture evenly over the top of the second salmon fillet. Loosely wrap the salmon fillets in the overhanging cling film. Ensure that the package is sealed but not overly tight.

6. Weigh Down the Salmon: Place cans or weights on top of the wrapped salmon package. This pressure helps to remove excess liquid and moisture from the fish, which is crucial for the curing process.

7. Refrigerate and Turn: Place the weighted salmon package in the refrigerator for 3-4 days, if possible. Twice a day, carefully turn the salmon package over to ensure even curing.

8. Liquid Management: Do not pour off the curing liquid that may leak through the cling film unless it threatens to overflow. This liquid is part of the curing process.

9. Prepare the Gravad Lax for Serving: Before serving, remove the salmon from the refrigerator. Unwrap the cling film and scrape off the curing mix from the fish to remove the salt and sugar. Pat the salmon dry with kitchen paper. If desired, you can rinse the fish briefly under cold water before patting it dry.

10. Make the Mustard and Dill Sauce: In a bowl, whisk together the Dijon mustard and sugar until well combined. Add the egg yolk and continue whisking.

11. Emulsify the Sauce: Gradually drizzle in a steady trickle of vegetable oil or peanut oil, whisking constantly to ensure the oil is well emulsified and the sauce thickens into a mayonnaise-like consistency. The key here is to add the oil slowly and steadily.

12. Finish the Sauce: Once all the oil has been incorporated, whisk in the white wine vinegar.

13. Season and Flavor: Taste the sauce and adjust the seasoning with salt and pepper as needed. Add the finely chopped fresh dill and mix well to incorporate the herb throughout the sauce.

14. Serve: To serve, cut the gravad lax at an angle into thin slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 slices on a plate along with a spoonful of the mustard and dill sauce. Garnish with fresh dill. Serve immediately.

Expert Tips & Tricks

• Salmon Selection: Use the freshest, highest-quality salmon you can find. The thicker the fillet, the better the texture will be after curing.
• Salt Type: Using coarse rock salt is important as it draws out moisture slowly and evenly. Do not substitute with table salt.
• Even Curing: Turning the salmon package twice a day is crucial for even curing and flavor distribution.
• Freezing: If you plan to freeze the gravad lax, do so before slicing it. Wrap it tightly in cling film and then in a freezer bag.
• Mustard Selection: Experiment with different types of Dijon mustard for subtle flavor variations. A whole-grain Dijon can add a nice texture.
• Sauce Consistency: If the mustard sauce is too thick, add a teaspoon of water or lemon juice to thin it out. If it’s too thin, whisk in a few more drops of oil.
• Infused Oils: For a more complex flavor profile, consider using a dill-infused oil in the mustard sauce.

Serving & Storage Suggestions

Gravad lax is best served chilled with buttered toast, rye bread, or crispbread. It pairs beautifully with sliced cucumber, pickled onions, or a simple salad. The mustard and dill sauce is the perfect accompaniment, but a dollop of crème fraîche or sour cream also works well.

Leftover gravad lax should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. The mustard and dill sauce should also be stored in an airtight container in the refrigerator and will last for up to 2 days.

Do not leave gravad lax at room temperature for more than 2 hours. While freezing the fish is possible, be aware that it might slightly alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279 kcal	N/A
Total Fat	19.7g	30%
Saturated Fat	2.8g	13%
Cholesterol	64.9mg	21%
Sodium	96.9mg	4%
Total Carbohydrate	9.1g	3%
Dietary Fiber	0.1g	0%
Sugars	8.8g	N/A
Protein	16.3g	32%

Variations & Substitutions

• Different Herbs: While dill is traditional, you can experiment with other herbs like fennel fronds or chives in the curing mix or the sauce.
• Citrus Zest: Adding lemon or orange zest to the curing mix can brighten the flavor.
• Spice It Up: For a spicier gravad lax, add a pinch of red pepper flakes to the curing mix.
• Lighter Sauce: Substitute half of the vegetable or peanut oil in the sauce with plain yogurt for a lighter, tangier version.
• Dairy-Free Sauce: Use a high-quality mayonnaise made with plant-based oils instead of the egg yolk in the mustard sauce.
• Vodka or Aquavit: A splash of vodka or aquavit can be added to the cure for an extra layer of flavor. Start with a tablespoon or two and adjust to your liking.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for gravad lax?
A: Yes, but ensure the salmon is completely thawed before starting the curing process. Pat it dry with paper towels to remove excess moisture.

Q: How can I tell if the gravad lax is properly cured?
A: The texture of the salmon will be firmer and slightly translucent. It should also have a slightly salty and sweet flavor.

Q: Can I make the mustard and dill sauce ahead of time?
A: Yes, the sauce can be made a day in advance and stored in an airtight container in the refrigerator.

Q: What is the best way to slice gravad lax?
A: Use a long, sharp knife and slice the salmon thinly at an angle. This will create attractive, even slices.

Q: Can I freeze leftover gravad lax?
A: Yes, but freezing may slightly affect the texture. Wrap it tightly in cling film and then in a freezer bag.

Final Thoughts

Gravad lax is more than just a dish; it’s an experience. The process of curing the salmon, the anticipation of the flavors melding together, and the moment of finally tasting the finished product is incredibly rewarding. So, gather your ingredients, embrace the process, and create your own Scandinavian culinary masterpiece. Don’t hesitate to experiment with variations and find your own perfect balance of flavors. And most importantly, share your creation with friends and family – it’s a dish best enjoyed in good company!