Difficulty: Moderate | Serves: 6
Silky, delicate, and packed with flavor—Gravlax is Sweden’s famous cured salmon! 🐟✨ Traditionally made by curing fresh salmon with salt, sugar, and dill, this Scandinavian delicacy is served thinly sliced with mustard sauce and crispbread. A timeless dish perfect for smörgåsbord, celebrations, or a light, elegant appetizer!
Ingredients For Gravlax�
🔥 For the Gravlax (Cured Salmon):
☑ 1 lb (450g) fresh salmon fillet, skin-on 🐟
☑ 2 tablespoons🥄 coarse sea salt 🧂
☑ 1 tablespoon🥄 granulated sugar 🍯
☑ ½ teaspoon🥄 black peppercorns, crushed 🌿
☑ 1 bunch fresh dill, chopped 🌿
☑ 1 tablespoon🥄 aquavit or vodka (optional) 🍸
🔥 For the Mustard-Dill Sauce (Hovmästarsås):
☑ ¼ cup (60g) Dijon mustard 🌿
☑ 1 tablespoon🥄 honey 🍯
☑ 1 tablespoon🥄 white wine vinegar 🍶
☑ 2 tablespoons🥄 olive oil 🛢️
☑ 1 tablespoon🥄 fresh dill, finely chopped 🌿
🔥 For Serving:
☑ Crispbread or rye bread 🌾
☑ Pickled cucumbers 🥒
☑ Lemon wedges 🍋
👩🍳 Cooking Steps For Gravlax�
🔥 Step 1: Cure the Salmon
1️⃣ Pat the salmon fillet dry and remove any pin bones.
2️⃣ In a bowl, mix salt, sugar, and crushed black peppercorns.
3️⃣ Rub the mixture evenly over both sides of the salmon.
4️⃣ Sprinkle generously with fresh dill and drizzle with aquavit or vodka (if using).
5️⃣ Wrap tightly in plastic wrap and place in a dish.
🔥 Step 2: Refrigerate & Press
1️⃣ Place a weight (such as a small pan or cans) on top of the salmon.
2️⃣ Refrigerate for 24–48 hours, flipping the fillet every 12 hours.
🔥 Step 3: Make the Mustard-Dill Sauce
1️⃣ Whisk together mustard, honey, vinegar, and olive oil until smooth.
2️⃣ Stir in fresh dill and chill until serving.
🔥 Step 4: Slice & Serve
1️⃣ Unwrap the cured salmon and scrape off the excess dill and seasoning.
2️⃣ Using a sharp knife, slice thinly at an angle.
3️⃣ Serve on crispbread or rye bread, drizzled with mustard-dill sauce, alongside pickled cucumbers and lemon wedges.
🐟 Elegant, flavorful, and perfectly balanced—Gravlax is Sweden’s most refined delicacy!
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