📝 About This Recipe
A cornerstone of the Swedish Midsommar feast, this Gravlax captures the essence of the Nordic summer with its delicate balance of salt, sugar, and an abundance of fresh dill. Unlike smoked salmon, this fillet is cold-cured to achieve a buttery, melt-in-the-mouth texture that sings with herbal freshness. Paired with a traditional sweet and tangy mustard sauce, it is the ultimate elegant centerpiece for any solstice celebration under the golden sun.
🥗 Ingredients
The Salmon
- 2 pounds Fresh Center-Cut Salmon Fillet (Skin-on, pin bones removed, sushi-grade preferred)
- 1/4 cup Kosher Salt (Coarse grain is essential for even curing)
- 1/4 cup Granulated Sugar
- 1 tablespoon White Peppercorns (Coarsely crushed)
- 2 large bunches Fresh Dill (Roughly chopped, including stems)
- 2 tablespoons Aquavit or Gin (Optional, for a botanical depth)
Mustard Sauce (Hovmästarsås)
- 3 tablespoons Swedish Sweet Mustard (Or Västerviks mustard)
- 1 tablespoon Dijon Mustard (For a bit of heat)
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Apple Cider Vinegar
- 1/2 cup Neutral Oil (Canola or grapeseed)
- 3 tablespoons Fresh Dill (Very finely chopped)
- 1 pinch Salt and Black Pepper (To taste)
For Serving
- 1 loaf/package Rye Bread or Crispbread (Sliced thinly)
- 2 Lemon Wedges (For brightening the plate)
- 4-5 pieces Fresh Radishes (Thinly sliced for crunch)
👨🍳 Instructions
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1
Rinse the salmon fillets under cold water and pat them thoroughly dry with paper towels. Check for any remaining pin bones with tweezers.
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2
In a small bowl, combine the kosher salt, granulated sugar, and crushed white peppercorns to create the curing rub.
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3
Place one salmon fillet skin-side down on a large piece of plastic wrap. Drizzle with the Aquavit or gin if using.
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4
Evenly coat the flesh side of both fillets with the salt and sugar mixture, pressing it gently into the fish.
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5
Spread a thick layer of chopped dill over the first fillet. Place the second fillet on top, flesh-side down, so the two fillets are 'sandwiching' the dill.
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6
Wrap the salmon 'sandwich' tightly in several layers of plastic wrap to ensure no liquid escapes. Place the package in a shallow glass baking dish.
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7
Place a second smaller baking dish or a flat board on top of the salmon. Weight it down with a couple of heavy cans or bricks to press the moisture out.
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8
Refrigerate for 48 hours. Every 12 hours, turn the salmon package over in the dish to ensure the brine distributes evenly.
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9
To make the sauce: Whisk together the two mustards, brown sugar, and vinegar in a medium bowl until the sugar dissolves.
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10
Slowly drizzle in the oil in a steady stream while whisking constantly until the sauce is thick and emulsified. Stir in the finely chopped dill and season with salt and pepper.
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11
After 48 hours, unwrap the salmon. Scrape off the curing spices and dill. Briefly rinse under cold water and pat dry.
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12
Using a very sharp, flexible long-bladed knife, slice the salmon against the grain into paper-thin translucent slices, leaving the skin behind.
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13
Arrange the slices decoratively on a platter and serve alongside the mustard sauce, rye bread, and lemon wedges.
💡 Chef's Tips
Always use the freshest salmon possible; look for 'sushi-grade' or 'frozen-at-sea' to ensure safety. Don't be afraid of the sugar; it doesn't make the fish 'sweet' but rather balances the salt and creates the perfect texture. If you don't have Swedish mustard, mix Dijon with a little honey and a pinch of ground cloves for a similar profile. Make sure to slice the salmon at a very shallow angle to get the widest, thinnest slices possible. Gravlax keeps well for up to 5 days in the fridge, but do not freeze it after curing as the texture will become mushy.
🍽️ Serving Suggestions
Serve with chilled shots of caraway-forward Aquavit for a truly traditional experience. Pair with a side of warm, buttered new potatoes boiled with plenty of fresh dill. Offer a light, crisp pilsner or a dry Riesling to cut through the richness of the fatty fish. Spread a little crème fraîche on a rye cracker before topping with a slice of gravlax and a dollop of mustard sauce. Add a small pile of pickled red onions to the platter for a pop of color and acidity.