How to Make Classic Swedish Gravlax with Dill and Mustard Sauce

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Swedish gravlax is a traditional Nordic dish that features cured salmon with a fresh, flavorful dill and mustard sauce. Making it at home is simple and rewarding. This guide will walk you through the steps to prepare classic Swedish gravlax with authentic flavors.

Ingredients Needed

  • 2 pounds fresh salmon fillet, skin on
  • 1/4 cup coarse sea salt
  • 1/4 cup granulated sugar
  • 2 tablespoons crushed black peppercorns
  • 1 bunch fresh dill, chopped
  • For the mustard sauce:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Preparing the Salmon

Start by cleaning the salmon fillet and removing any pin bones. Mix the salt, sugar, and crushed peppercorns in a bowl. Rub the mixture evenly over the salmon, ensuring all sides are coated. Sprinkle chopped dill over the fillet, pressing it gently into the surface. Wrap the salmon tightly in plastic wrap.

Place the wrapped salmon in a shallow dish or a baking tray. Weigh it down with a heavy object, like a brick or a can, to help the curing process. Refrigerate for 48 to 72 hours, turning the fillet every 12 hours to ensure even curing.

Making the Mustard Sauce

In a small bowl, whisk together the Dijon mustard, honey, and white vinegar. Slowly drizzle in the olive oil while whisking continuously until the sauce is smooth and emulsified. Season with salt and pepper to taste. Chill the sauce until ready to serve.

Serving the Gravlax

Once cured, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels. Slice the gravlax thinly at an angle, and arrange on a serving platter. Serve with the chilled mustard sauce on the side, along with bread or crispbread, and additional dill if desired.

Tips for Perfect Gravlax

  • Use fresh, high-quality salmon for best flavor.
  • Adjust the curing time based on your preferred texture—longer curing results in firmer salmon.
  • Keep the salmon refrigerated at all times during curing and storage.
  • Experiment with adding a touch of vodka or aquavit to the curing mixture for extra flavor.

Enjoy your homemade Swedish gravlax as part of a festive brunch or a light appetizer. Its delicate flavor and beautiful presentation make it a timeless dish that celebrates Nordic culinary tradition.

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