📝 About This Recipe
A Scandinavian masterpiece of preservation, this Gravlax transforms raw salmon into a buttery, translucent delicacy through the ancient art of salt and sugar curing. Infused with the aromatic brightness of fresh dill and the subtle heat of white peppercorns, each slice offers a perfect balance of savory and sweet notes. This method-driven dish is not just a recipe, but a transformation of texture that results in a melt-in-your-mouth experience far superior to any store-bought alternative.
🥗 Ingredients
The Salmon
- 2 pounds Sashimi-grade Salmon Fillet (skin-on, pin bones removed, center-cut preferred)
The Cure Mix
- 1/2 cups Kosher Salt (do not use table salt)
- 1/2 cups Granulated Sugar
- 2 tablespoons White Peppercorns (coarsely crushed)
- 2 large bunches Fresh Dill (thick stems removed, roughly chopped)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 2 tablespoons Aquavit or Gin (optional, for botanical depth)
Hovmästarsås (Mustard Dill Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Honey or Brown Sugar
- 1 tablespoon White Wine Vinegar
- 1/4 cups Neutral Oil (like grapeseed or canola)
- 2 tablespoons Fresh Dill (finely minced)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Pat the salmon fillets completely dry with paper towels. Run your finger along the flesh to check for pin bones; if found, remove them with tweezers.
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2
In a medium bowl, combine the kosher salt, granulated sugar, crushed white peppercorns, and lemon zest. Mix thoroughly until the aromatics are evenly distributed.
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3
Lay out a large piece of plastic wrap (about double the length of the salmon) on a clean work surface. Place a few sprigs of dill in the center.
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4
Place one salmon fillet skin-side down on the plastic wrap. If using Aquavit or Gin, drizzle 1 tablespoon over the flesh of the fish now.
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5
Pack half of the salt-sugar cure mixture evenly over the flesh of the salmon, then top with a generous layer of the chopped dill.
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6
Repeat the process with the second fillet, applying the alcohol and the remaining cure mix. Place the second fillet flesh-side down on top of the first, creating a 'sandwich' with the dill and cure in the middle.
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7
Wrap the salmon 'sandwich' tightly in multiple layers of plastic wrap to ensure no liquid can escape during the curing process.
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8
Place the wrapped salmon in a shallow glass baking dish. Place a smaller weighted tray or a cutting board on top, then weigh it down with 2-3 heavy cans or a brick.
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9
Refrigerate for 48 hours. Every 12 hours, turn the salmon package over to ensure the brine (which will form inside the wrap) distributes evenly.
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10
After 48 hours, unwrap the salmon. The flesh should feel firm to the touch. Scrape off the cure and dill, then quickly rinse the fillets under cold water to remove excess salt.
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11
Pat the salmon completely dry. To make the sauce, whisk together the mustard, honey, and vinegar, then slowly drizzle in the oil while whisking constantly. Stir in the minced dill.
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12
Using a very sharp, long-bladed knife, slice the salmon at a sharp 45-degree angle into paper-thin slices, carving them away from the skin.
💡 Chef's Tips
Always use the freshest, highest-quality salmon possible; look for 'sashimi-grade' or 'previously frozen' to ensure safety. Don't be afraid of the liquid that forms in the wrap; this 'brine' is essential for the curing process and texture development. If you prefer a saltier, firmer cure, leave the salmon for 72 hours; for a milder, softer texture, 36-48 hours is the sweet spot. When slicing, keep the knife blade slightly damp or wiped with a touch of oil to prevent the delicate fish from sticking and tearing. Avoid table salt at all costs; the fine grains will over-salt the fish far too quickly compared to the larger crystals of kosher salt.
🍽️ Serving Suggestions
Serve on traditional Swedish crispbread (knäckebröd) or dark rye bread with a thick smear of cream cheese. Pair with a chilled glass of dry Riesling or a traditional shot of ice-cold Aquavit to cut through the richness. Accompany with quick-pickled cucumbers and red onions for a bright, acidic crunch. Top with a few capers and a sprig of fresh dill for a classic, elegant presentation. Include a side of soft-boiled eggs for a sophisticated brunch platter.