📝 About This Recipe
A cornerstone of the Swedish Smörgåsbord, Gravlax is an elegant, salt-and-sugar cured salmon that transforms a raw fillet into a translucent, buttery delicacy. This recipe honors traditional Scandinavian methods, infusing the fish with a lush forest of fresh dill and a hint of crushed white peppercorns. The result is a sophisticated balance of sweet, salty, and herbal notes that melt on the tongue, especially when paired with a zesty mustard sauce.
🥗 Ingredients
The Salmon
- 2 lbs Sashimi-grade Salmon Fillet (Center-cut, skin-on, pin bones removed)
The Cure Mix
- 1/4 cups Kosher Salt (Do not use fine table salt)
- 1/4 cups Granulated Sugar
- 2 tablespoons White Peppercorns (Coarsely crushed)
- 2 large bunches Fresh Dill (Roughly chopped, including stems)
- 2 tablespoons Aquavit or Gin (Optional, for a botanical depth)
- 1 tablespoon Lemon Zest (From about 1 large lemon)
Hovmästarsås (Mustard Sauce)
- 3 tablespoons Swedish Sweet Mustard (Or Dijon mixed with 1 tsp honey)
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 1/2 cups Neutral Oil (Grapeseed or canola oil)
- 3 tablespoons Fresh Dill (Finely minced)
- 1 pinch Salt and Black Pepper (To taste)
👨🍳 Instructions
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1
Thoroughly rinse the salmon fillets under cold water and pat them completely dry with paper towels. Ensure all pin bones are removed using tweezers.
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2
In a small bowl, combine the kosher salt, sugar, crushed white peppercorns, and lemon zest. Mix well to create a uniform curing rub.
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3
Lay out a large piece of plastic wrap (long enough to wrap the fish twice). Place one fillet skin-side down on the wrap.
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4
If using Aquavit or Gin, drizzle it evenly over the flesh of both fillets.
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5
Spread half of the chopped dill over the first fillet, then sprinkle the salt and sugar mixture generously over the dill.
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6
Place the remaining dill over the salt mixture, then top with the second fillet, skin-side up, so the flesh sides are touching like a sandwich.
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7
Wrap the salmon 'sandwich' tightly with the plastic wrap, ensuring no air pockets remain. Wrap it again with a second layer of plastic to prevent leakage.
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8
Place the wrapped salmon in a shallow dish or rimmed baking sheet. Place a second flat dish or a weighted board on top (using canned goods or a brick for weight).
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9
Refrigerate for 48 hours. Every 12 hours, flip the salmon package over to ensure the brine (which will form inside) distributes evenly.
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10
After 48-72 hours, unwrap the salmon. Scrape off the dill and salt rub, and quickly rinse the fillets under cold water. Pat dry.
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11
To make the sauce, whisk the mustards and vinegar together. Slowly drizzle in the oil while whisking constantly until emulsified. Stir in the minced dill.
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12
Using a very sharp, long-bladed knife, slice the salmon diagonally into paper-thin shavings, leaving the skin behind.
💡 Chef's Tips
Always use the freshest, highest-quality salmon available, preferably 'sushi-grade' to ensure safety. Don't be afraid of the liquid that forms in the plastic wrap; this is the brine created as the salt draws moisture out, which concentrates the flavor. For a deeper color and earthier taste, add 2 tablespoons of grated raw beetroot to the cure mix. Avoid using table salt, as the iodine and fine grain can make the fish overly salty; Kosher salt is essential for the right texture. If the salmon feels too salty after curing, you can soak it in cold water for 10 minutes before slicing.
🍽️ Serving Suggestions
Serve on thin slices of buttered dark rye bread or crispbread (knäckebröd). Pair with a chilled glass of dry Riesling or a traditional shot of caraway-forward Aquavit. Accompany with boiled new potatoes tossed in butter and fresh dill for a light lunch. Offer extra lemon wedges and capers on the side to cut through the richness of the fish. Garnish with fresh sprigs of dill and a few pickled red onion rings.