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Gravlax is a classic Swedish dish that combines fresh salmon with a flavorful curing process using salt, sugar, and dill. It is traditionally served with a tangy mustard sauce called “hovmästarsås.” Making gravlax at home is simple and rewarding, perfect for special occasions or a delightful appetizer.
Ingredients Needed
- 1 large fresh salmon fillet (about 2 pounds)
- 1/4 cup coarse salt
- 1/4 cup sugar
- 1 bunch fresh dill
- Black peppercorns (optional)
Preparing the Gravlax
Start by rinsing the salmon fillet and patting it dry. Mix the salt and sugar in a bowl. Lay a generous bed of dill on a large piece of plastic wrap. Place the salmon skin-side down on the dill, then sprinkle the salt-sugar mixture evenly over the flesh. Add crushed peppercorns if desired. Cover the salmon with more dill and wrap tightly in plastic wrap. Place the wrapped salmon in a dish and weigh it down with a heavy object.
Refrigerate for 2 to 3 days, turning the fish once daily to ensure even curing. The salmon will become firm and flavorful. Once cured, remove the dill and rinse off the salt-sugar mixture. Pat dry and slice thinly diagonally, serving with the mustard sauce.
Making the Mustard Sauce (Hovmästarsås)
The traditional Swedish mustard sauce complements gravlax perfectly. You will need:
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 3 tablespoons vegetable oil
- Fresh dill, chopped
Combine the mustards, sugar, and vinegar in a bowl. Slowly whisk in the oil until the sauce thickens. Stir in chopped dill. Chill for at least 30 minutes before serving to allow flavors to meld.
Serving Suggestions
Arrange the sliced gravlax on a platter, garnished with extra dill and lemon wedges. Serve with the mustard sauce on the side, along with crisp bread or rye crackers. This dish pairs wonderfully with boiled potatoes or a fresh green salad for a complete Swedish-inspired meal.