Gravlax Galore: Master the Art of Scandinavian Cured Salmon with Dill and Mustard Sauce

Ingredients You'll Need

For the Gravlax:

• 1 ½ pounds (680 grams) fresh salmon fillet, skin-on
• ¼ cup kosher salt
• ¼ cup sugar
• 2 tablespoons freshly cracked black pepper
• 1 bunch fresh dill, roughly chopped (about 1 cup packed)
• 1 tablespoon crushed juniper berries (optional, for a subtle piney flavor)
• 1 tablespoon grated lemon zest (for added brightness)

For the Mustard Sauce:

• ¼ cup Dijon mustard
• ¼ cup whole-grain mustard
• 2 tablespoons honey
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons sour cream (for creaminess)
• Salt and pepper, to taste

Preparing the Salmon

1. Select the Right Salmon: Start with the freshest salmon fillet you can find. Look for bright, firm flesh without any fishy odor. The skin should be shiny and intact. If possible, ask your fishmonger to remove any pin bones.
2. Prepare the Curing Mixture: In a bowl, combine the kosher salt, sugar, and cracked black pepper. For an extra depth of flavor, you can include crushed juniper berries and lemon zest. Mix these ingredients thoroughly.
3. Apply the Cure: Lay the salmon fillet skin-side down on a large piece of plastic wrap or parchment paper. Rub the curing mixture evenly over the flesh of the salmon. Ensure every inch is coated with the mixture for the best results.
4. Add Fresh Dill: Sprinkle the chopped dill generously over the seasoned salmon. If using juniper berries, sprinkle them over the dill for added complexity.
5. Wrap and Refrigerate: Wrap the salmon tightly with plastic wrap. Place it on a plate or dish to catch any potential liquid that may escape during the curing process. Refrigerate for 2 to 3 days. Every 12 hours, flip the salmon and gently press it to ensure the cure is evenly distributed.
6. Check for Doneness: After the curing time has elapsed, remove the salmon from the fridge. The fish should be firm and slightly translucent. Rinse off the excess cure under cold water and pat dry with paper towels. Your Gravlax is now ready to slice!

Crafting the Mustard Sauce

1. Mix the Mustards: In a small bowl, combine the Dijon mustard and whole-grain mustard. This combination gives the sauce a balance of sharpness and texture.
2. Sweeten and Acidify: Add honey and white wine vinegar to the mustards. The honey will balance the tanginess of the mustard, while the vinegar adds a touch of acidity.
3. Incorporate Dill and Cream: Stir in the finely chopped fresh dill and sour cream. The dill ties back to the flavors in the Gravlax, and the sour cream adds a creamy richness.
4. Season to Taste: Taste the sauce and adjust seasoning with salt and pepper as needed. Let the sauce sit for at least 30 minutes before serving to allow the flavors to meld together.

Serving Your Gravlax

1. Slice with Precision: Using a sharp knife, slice the Gravlax thinly on a bias. The slices should be delicate and translucent. Serve the slices on a platter, garnished with additional fresh dill if desired.
2. Accompaniments: Gravlax is traditionally served with crisp bread, such as rye or pumpernickel, and perhaps some fresh cucumber slices or red onion. It also pairs beautifully with boiled potatoes or a light salad.
3. Serve with Mustard Sauce: Spoon the mustard sauce into a serving bowl and place it alongside the Gravlax. The tangy, creamy sauce enhances the rich, cured salmon.

Gravlax is a stunning centerpiece that brings the taste of Scandinavia right to your table. Its delicate flavor, combined with the bright, tangy mustard sauce, makes for a memorable dish that is perfect for celebrations or an elegant everyday treat. With a bit of patience and a few simple ingredients, you can impress your guests and elevate any meal to a new level of sophistication.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.