Gravlax with Dill Sauce (Traditional Scandinavian Cured Salmon)

Cured salmon served with mustard-dill sauce and bread or potatoes.

Ingredients (Serves 4–6)

For the Gravlax:

• 500 g fresh salmon fillet, skin on, pin bones removed

• 2 tbsp coarse salt

• 2 tbsp sugar

• 1 tsp crushed black pepper

• 1 large bunch fresh dill

For the Dill Sauce (Hovmästarsås):

• 2 tbsp Dijon mustard

• 1 tbsp sugar or honey

• 1 tbsp white wine vinegar or lemon juice

• 3 tbsp neutral oil (sunflower or canola)

• 2 tbsp fresh dill, finely chopped

• Salt and pepper, to taste

To Serve:

• Lemon wedges

• Rye bread or crispbread

Preparation

1. Cure the salmon:

   • Mix salt, sugar, and crushed pepper.

   • Rub the mixture evenly over the salmon.

   • Place dill on top and wrap tightly in plastic wrap.

   • Refrigerate for 24–48 hours, turning once halfway through.

2. Prepare the dill sauce:

   • Whisk mustard, sugar, and vinegar together.

   • Slowly add oil while whisking to emulsify.

   • Stir in chopped dill and season with salt and pepper.

3. Slice the gravlax:

   • Remove salmon from curing wrap and brush off excess dill.

   • Slice thinly at an angle using a sharp knife.

4. Serve:

   • Arrange slices on a platter with dill sauce on the side.

   • Serve with rye bread, crispbread, and lemon wedges.

Serving Suggestions

• Ideal as a starter, brunch dish, or smørrebrød topping.

• Pair with boiled potatoes or a green salad.

Cooking Tips

• Use sashimi-grade salmon for best safety and flavor.

• Longer curing gives a firmer texture and deeper taste.

• Slice just before serving to keep gravlax fresh.