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Gravlax With Sweet Mustard and Dill Sauce: A Culinary Journey

The first time I tasted gravlax, I was standing on a windswept dock in Copenhagen, the salty air thick with the scent of the sea. A weathered fisherman, his face etched with stories of the deep, offered me a small, rye-bread topped with a glistening, ruby-red slice. The delicate sweetness, the burst of dill, and the silken texture of the cured salmon were a revelation. That moment, etched in my memory, ignited a lifelong passion for this Scandinavian delicacy – a taste of pure Nordic magic.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3-4 days curing time
Total Time: 3-4 days and 6 hours
Servings: 6
Yield: Approximately 2 lb gravlax
Dietary Type: Dairy-Free

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 taste

To Serve

Rye bread

Equipment Needed

Large, shallow rectangular dish
Plastic wrap
Medium-sized bowl
Whisk
Cans or weights

Instructions

Prepare the Curing Mix: In a medium-sized bowl, combine the coarse rock salt, superfine sugar, and crushed white peppercorns. Add the chopped fresh dill and stir thoroughly to ensure the ingredients are well combined. This mixture is crucial for drawing out moisture and infusing the salmon with flavor.
Prepare the Salmon: Line a large, shallow, rectangular dish with several layers of plastic wrap, ensuring there’s enough overhang to completely wrap the salmon later. This will help contain the liquid released during the curing process.
Layer the Cure: Sprinkle approximately one-quarter of the curing mixture evenly across the base of the plastic-wrapped dish. This base layer is essential for initial contact and flavor absorption.
First Salmon Fillet: Place one of the salmon fillets, skin-side down, directly on top of the curing mixture in the dish.
Middle Cure Layer: Sprinkle about half of the remaining curing mixture evenly over the top of the salmon fillet. Be generous and ensure complete coverage.
Second Salmon Fillet: Top with the other salmon fillet, this time positioning it skin-side up. This ensures even curing on both sides of the fish.
Final Cure Layer: Sprinkle the remaining curing mixture evenly over the top of the second fillet, covering it completely.
Wrap Tightly: Carefully wrap the salmon fillets tightly in the plastic wrap, using the overhanging edges to create a sealed package. This helps to maintain even pressure and prevents unwanted air exposure.
Weigh Down: Place several cans or weights on top of the wrapped salmon. This pressure is vital for extracting excess liquid and firming the texture of the gravlax.
Refrigerate and Turn: Place the weighted dish in the refrigerator for 3-4 days. Crucially, turn the salmon over every 6 hours, if possible. This ensures uniform curing and flavor penetration.
Rinse and Pat Dry: Before serving, remove the salmon from the refrigerator and unwrap it. Rinse the curing mixture thoroughly from both fillets under cold water to remove excess salt. Pat the fillets dry with kitchen paper.
Dill Infusion (Optional): Sprinkle the remaining fresh dill over one side of one of the salmon fillets.
Sandwich and Chill: Sandwich the two salmon fillets together again, with the dill side facing inwards. Wrap the combined fillets tightly in plastic wrap and chill in the refrigerator for at least 6 hours. This allows the dill to further infuse its flavor into the gravlax.
Prepare the Mustard and Dill Sauce: In a large bowl, whisk together the Dijon mustard and superfine sugar until well combined. Add the egg yolk and whisk again until smooth.
Emulsify the Sauce: Gradually whisk in the vegetable oil in a very slow, steady trickle, ensuring the oil is fully emulsified into the mustard mixture. Starting slowly is key to preventing the sauce from splitting. Maintain a constant pace as you add the oil.
Finishing Touches: Add the fresh dill to the sauce and mix well. Stir in the white wine vinegar and season to taste with salt and pepper.
To Serve: Using a sharp knife, slice the gravlax thinly – traditionally, gravlax is sliced slightly thicker than smoked salmon. Place 3-4 slices on each plate, accompanied by a generous spoonful of the Mustard and Dill Sauce. Serve immediately with rye bread.

Expert Tips & Tricks

For a deeper flavor, try adding a splash of aquavit or vodka to the curing mix.
Use high-quality, sushi-grade salmon for the best and safest results.
If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor until it’s finely ground.
If the mustard sauce splits, try whisking in a teaspoon of hot water to bring it back together.
To intensify the dill flavor, gently bruise the dill sprigs before chopping them.

Serving & Storage Suggestions

Gravlax is best served cold, as an appetizer or part of a smorgasbord. It pairs beautifully with rye bread, crispbread, or even crackers. Garnish with fresh dill sprigs or a lemon wedge for added visual appeal.

Leftover gravlax should be wrapped tightly in plastic wrap and stored 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 5 days. Gravlax is not recommended for freezing as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	640.6 kcal	N/A
Calories from Fat	319 g	50%
Total Fat	35.5 g	54%
Saturated Fat	5.1 g	25%
Cholesterol	189.1 mg	63%
Sodium	260.6 mg	10%
Total Carbohydrate	16.8 g	5%
Dietary Fiber	0.2 g	0%
Sugars	16.4 g	65%
Protein	61.1 g	122%

Variations & Substitutions

Spice It Up: Add a pinch of red pepper flakes to the curing mixture for a touch of heat.
Citrus Twist: Grate the zest of one lemon or orange into the curing mixture for a brighter flavor.
Herbal Infusion: Experiment with other herbs like fennel fronds or tarragon in addition to or instead of dill.
Beetroot Gravlax: For a vibrant color and subtle earthy flavor, add grated beetroot to the curing mixture.
Lactose-Free Sauce: Replace the egg yolk in the sauce with an extra tablespoon of Dijon mustard and ensure the oil is emulsified very slowly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cut salmon fillets instead of a whole side?
A: Yes, but ensure the fillets are thick and of good quality. Adjust the curing time slightly as smaller pieces may cure faster.

Q: How do I know if the gravlax is cured properly?
A: The flesh should be firm to the touch and slightly translucent. It should also have a pleasant, slightly salty aroma.

Q: Can I reduce the amount of salt in the curing mixture?
A: While you can slightly reduce the salt, it’s essential for the curing process and preventing bacterial growth. Reducing it too much may compromise the safety and flavor of the gravlax.

Q: Can I make this recipe ahead of time?
A: Absolutely! Gravlax is best made a few days in advance to allow the flavors to fully develop.

Q: What’s the best way to slice gravlax?
A: Use a long, sharp knife and slice at a slight angle to create thin, even slices.

Final Thoughts

Gravlax is more than just cured salmon; it’s an experience. It’s a testament to the simple beauty of Nordic cuisine and a celebration of fresh, high-quality ingredients. Don’t be intimidated by the curing process – it’s surprisingly easy and incredibly rewarding. I encourage you to try this recipe and discover the magic of homemade gravlax. Share your creations with friends and family, and let the flavors transport you to the windswept shores of Scandinavia. Skål!

Gravlax With Sweet Mustard and Dill Sauce Recipe