Table of Contents

Mormors Swedish Gravlax With Mustard Dill Sauce

My earliest memories of Christmas are saturated with the briny, dill-infused aroma of gravlax. My Mormor (grandmother), a formidable woman with a twinkle in her eye and flour permanently dusted on her apron, always held court in the kitchen, orchestrating the holiday feast. The gravlax, a salmon dish cured in salt, sugar, and dill, was her masterpiece. It wasn’t just food; it was a symbol of our heritage, a taste of Sweden that anchored us to our roots, even as we celebrated thousands of miles away. The vibrant orange slices, nestled on crispbread with a dollop of creamy mustard dill sauce, were always the first thing to disappear from the smorgasbord. This recipe, passed down through generations, is more than just a culinary instruction; it’s a tangible piece of my family history.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 96 hours (curing time)
Total Time: 96 hours 30 minutes
Servings: 4
Yield: Approximately 1 kg gravlax
Dietary Type: Gluten-Free, Dairy-Free (sauce can be adapted)

Ingredients

For Gravlax:

1 kg salmon, with skin on, in 2 even-sized pieces (middle pieces are best)
2 tablespoons normal salt
3 tablespoons normal white sugar
2 pinches white pepper (use cautiously, it’s very potent!)
5 tablespoons fresh dill, roughly chopped
1/3 liter cheap dark liquor, to wash salmon (cognac, brandy, whiskey)

For Mustard Dill Sauce (enough for 1 kg 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

Equipment Needed

Dish for curing (glass or metal are suitable)
Aluminum foil
Knife for chopping dill
Fillet knife for slicing gravlax
Mixing bowl for sauce
Whisk

Instructions

Start by preparing the seasoning mix. In a bowl, mix together the salt, sugar, and white pepper. Ensure the ingredients are well combined. The white pepper adds a subtle heat, so use it sparingly at first, adjusting to your taste.
Prepare your storing dish. Line it generously with aluminum foil. This will make it easier to wrap the salmon later.
Chop the fresh dill roughly. Place about 1/4 of the chopped dill in the prepared dish, creating a bed for the salmon to rest on.
Take the two pieces of salmon and wash them under cold water with the dark liquor (cognac, brandy, or whiskey). This step helps to sanitize the salmon and add a subtle flavor. Pat the salmon dry with paper towels.
Now, it’s time to season the salmon. Using half of the dry mix (salt, sugar, white pepper), rub the mix into one salmon piece, ensuring it covers all sides thoroughly. Repeat this process with the remaining dry mix for the other salmon piece.
Place the first salmon piece, skin side down, on the bed of dill in the prepared dish. Sprinkle more dill on top and around the sides of the salmon.
Place the second salmon piece, skin side up, on top of the first piece, creating a “sandwich” with the dill in between and all around both pieces.
Tightly wrap the salmon with the aluminum foil that was previously laid over the dish. Ensure it’s sealed well to create a compact package.
Place the dish in the refrigerator. To help squeeze out excess liquid, place a heavy object, such as a cookbook, on top of the wrapped salmon. Ensure the weight is distributed evenly across the salmon package.
Wait for two days. After two days, drain any liquid that has accumulated in the dish. Flip the salmon pack over and place it back in the refrigerator with the heavy object on top.
Wait another two days. After a total of four days of curing, your gravlax is ready!
To serve, slice the gravlax thinly using a fillet knife. Watch videos online for proper technique.
While the gravlax is curing, prepare the mustard dill sauce. In a bowl, whisk together the egg yolks, milk mustard, strong mustard, white sugar, salt, black pepper, and white wine vinegar.
Place the olive oil in a container suitable for slowly pouring into the mixture. While continuously whisking, slowly pour the olive oil into the mustard mixture. This emulsifies the sauce and creates a creamy texture. Continue whisking until the sauce is smooth and thickened.
Add the finely chopped dill into the mustard mixture, ensuring there are no stems. Also, stir in the lemon juice.
The mustard dill sauce is now ready to serve alongside the gravlax.

Expert Tips & Tricks

Quality of Salmon: The quality of the salmon is paramount for a successful gravlax. Look for fresh, firm salmon with a vibrant color. Ask your fishmonger for the center cut, as it is the most even in thickness.
Liquor Choice: The type of dark liquor used can influence the final flavor. Cognac offers a fruity and complex note, while brandy provides warmth and spice. Whiskey adds a smoky, robust dimension. Experiment to find your favorite.
Don’t overdo the white pepper: A little goes a long way with white pepper. Add cautiously and adjust to your spice preference.
Slicing: Slicing the gravlax thinly is crucial for both presentation and texture. Use a sharp fillet knife and slice at a slight angle.
Make-Ahead Prep: The mustard dill sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together.
Drainage is Key: Don’t skip the step of draining the liquid from the salmon during the curing process. This helps to create a firmer texture and prevent the gravlax from becoming too salty.

Serving & Storage Suggestions

Serve the gravlax thinly sliced on top of dark rye bread, or crackers. Garnish with a sprig of dill and a generous dollop of the mustard dill sauce. Gravlax is traditionally served as part of a Scandinavian smorgasbord, alongside pickled herring, cheeses, and boiled potatoes.

Leftover gravlax should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. The mustard dill sauce should also be stored in an airtight container in the refrigerator and will keep for up to a week.

Gravlax is not recommended for freezing as it will affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	533.2 kcal	N/A
Calories from Fat	216 g	41%
Total Fat	24.1 g	37%
Saturated Fat	4.2 g	21%
Cholesterol	198 mg	66%
Sodium	4013.5 mg	167%
Total Carbohydrate	23.8 g	7%
Dietary Fiber	0.8 g	3%
Sugars	22.3 g	89%
Protein	53.5 g	107%

Note: Nutritional information is an estimate and may vary depending on specific ingredients used.

Variations & Substitutions

Spice it up: Add a pinch of crushed red pepper flakes to the seasoning mix for a touch of heat.
Citrus Twist: Zest a lemon or orange into the seasoning mix for a bright, citrusy flavor.
Herb Variations: Experiment with different herbs in addition to dill. Fennel fronds, tarragon, or chives can add unique flavors.
Sauce Alternatives: For a dairy-free version of the mustard dill sauce, use vegan mayonnaise or cashew cream as a base.
Vodka Gravlax: Substitute the dark liquor with vodka for a cleaner, more neutral flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for gravlax?
A: While it’s best to use fresh salmon, frozen salmon can be used if it’s properly thawed in the refrigerator overnight. Ensure the salmon is completely thawed before starting the curing process.

Q: How can I tell if the gravlax is properly cured?
A: The salmon should be firm to the touch and have a slightly translucent appearance. If it feels mushy or has an off-putting smell, it’s best not to consume it.

Q: How long does gravlax last in the refrigerator?
A: Properly stored gravlax will last for up to 3-4 days in the refrigerator.

Q: Can I adjust the amount of sugar or salt in the recipe?
A: While you can adjust the amounts slightly to your preference, it’s important to maintain a balance to ensure proper curing and preservation of the salmon. Reducing the salt too much may compromise the curing process.

Q: Can I use dried dill instead of fresh dill?
A: Fresh dill is highly recommended for its superior flavor and aroma. Dried dill can be used in a pinch, but the flavor will not be as vibrant. Use about half the amount of dried dill as fresh dill.

Final Thoughts

Gravlax is more than just cured salmon; it’s a celebration of tradition, flavor, and the simple joy of sharing a delicious meal with loved ones. This recipe, a cherished heirloom from my Mormor, is an invitation to connect with your own culinary heritage and create memories that will last a lifetime. So, gather your ingredients, embrace the process, and prepare to be transported to the heart of a Swedish smorgasbord. Don’t hesitate to experiment with variations, adjust the flavors to your liking, and most importantly, share your creation with those you cherish. Skål!

Mormors Swedish Gravlax With Mustard Dill Sauce to Match Recipe