Gravlax on Rye Bread (Traditional Scandinavian Delight)

Cured salmon served on dark rye bread with mustard-dill sauce.

Ingredients (Serves 2–4)

• 200–250 g Gravlax (cured salmon)

• 4–6 slices dense rye bread (Rugbrød)

• 1–2 tsp mustard-dill sauce (hovmästarsås)

• Fresh dill sprigs, for garnish

• Lemon wedges (optional)

• Optional toppings: thinly sliced cucumber or radish

Preparation

1. Prepare the bread:

   • Arrange slices of rye bread on serving plates.

2. Add Gravlax:

   • Slice Gravlax thinly and layer over the bread.

3. Add sauce and garnish:

   • Drizzle a small amount of mustard-dill sauce over the salmon.

   • Garnish with fresh dill and optional lemon wedges or vegetables.

4. Serve:

   • Serve immediately as a snack, appetizer, or light lunch.

Serving Suggestions

• Pair with boiled potatoes, pickled cucumbers, or hard-boiled eggs.

• Serve with black bread crisp and cold aquavit for a traditional Scandinavian experience.

Cooking Tips

• Use high-quality Gravlax for best flavor.

• Slice salmon thinly for delicate texture.

• Keep toppings minimal to highlight the flavor of the cured fish.