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Authentic Nordic Gravlax (Dill and Sea Salt Cured Salmon with Sweet Mustard Hovmästarsås)
The pinnacle of Scandinavian seafood craft: fresh salmon fillets dry-cured in coarse sea salt, sugar, cracked white pepper, and a garden of fresh dill, thinly sliced with hovmästarsås mustard sauce.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
servings
6
- Top-grade fresh salmon fillet, skin-on and pin-boned600 g
- Coarse sea salt3 tbsp
- Granulated sugar2 tbsp
- White peppercorns, coarsely crushed1 tsp
- Fresh dill bunches, chopped60 g
- Sweet mustard mixed with Dijon3 tbsp
- Mild rapeseed or sunflower oil3 tbsp
Preparation Steps
1
Mix coarse salt with sugar and crushed white peppercorns. Rub seasoning evenly all over salmon fillet.
5 min timer
2
Cover salmon entirely with thick layer of fresh dill. Wrap tightly in cling film, place a light weight on top, and refrigerate for 24-48 hours, flipping once.
10 min timer
3
Unwrap cured salmon, wipe off excess cure, and slice paper-thin at a shallow angle. Whisk mustards with oil and chopped dill for hovmästarsås, and serve with dark rye bread.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
24g
Carbohydrates
5g
Fat
16g
Allergens
FishMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
