📝 About This Recipe
A quintessential Swedish delicacy, this open-faced sandwich features silky, home-cured salmon resting on a bed of dense, earthy rye bread. The marriage of salt, sugar, and fresh dill transforms the fish into a melt-in-your-mouth experience, perfectly complemented by a tangy Hovmästarsås (mustard sauce). It is a sophisticated yet simple celebration of Scandinavian coastal traditions, ideal for a midsummer lunch or a refined weekend brunch.
🥗 Ingredients
The Cured Salmon (Gravlax)
- 500 grams Fresh Salmon Fillet (center-cut, skin-on, sushi-grade)
- 1/4 cups Kosher Salt
- 1/4 cups Granulated Sugar
- 1 tablespoon White Peppercorns (coarsely crushed)
- 1 large bunch Fresh Dill (coarsely chopped)
- 1 tablespoon Lemon Zest (from 1 organic lemon)
The Mustard-Dill Sauce (Hovmästarsås)
- 2 tablespoons Dijon Mustard
- 1 tablespoon Swedish Sweet Mustard (or honey mustard)
- 1 tablespoon Superfine Sugar
- 1 tablespoon White Wine Vinegar
- 1/2 cups Neutral Oil (such as grapeseed or canola)
- 2 tablespoons Fresh Dill (finely chopped)
The Sandwich Assembly
- 4 thick slices Dark Rye Bread (dense Rågbröd style)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 4 pieces Radishes (thinly sliced into rounds)
- 1/4 piece Red Onion (sliced into paper-thin rings)
- 1 tablespoon Capers (drained and patted dry)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare the salmon by checking for any remaining pin bones using tweezers; pat the skin and flesh completely dry with paper towels.
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2
In a small mixing bowl, combine the kosher salt, sugar, crushed white peppercorns, and lemon zest until the mixture is uniform.
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3
Lay a large piece of plastic wrap on a rimmed baking sheet. Place half of the chopped dill in the center of the wrap, creating a bed the size of the salmon fillet.
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4
Place the salmon skin-side down on the dill. Rub the salt-sugar cure mixture generously over the flesh of the salmon, ensuring even coverage.
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5
Top the salmon with the remaining chopped dill. Wrap the plastic wrap tightly around the fish to seal it completely.
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6
Place another tray or a flat plate on top of the wrapped salmon and weight it down with heavy cans or a brick to help the cure penetrate. Refrigerate for 36 to 48 hours.
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7
Every 12 hours, turn the salmon package over to ensure the brine created by the salt and sugar cures the fish evenly.
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8
After curing, unwrap the salmon. Scrape off the dill and salt mixture. Quickly rinse the fillet under cold running water and pat it very dry with paper towels.
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9
To make the sauce, whisk both mustards, sugar, and vinegar in a bowl until the sugar has fully dissolved.
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10
Slowly drizzle in the oil in a thin stream while whisking vigorously until the sauce is thick and emulsified. Stir in the finely chopped dill.
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11
Using a long, flexible, very sharp knife, slice the gravlax against the grain into thin, translucent ribbons, starting from the tail end at a 45-degree angle.
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12
Liberally spread softened butter over each slice of rye bread. Ensure the butter reaches the edges to create a moisture barrier for the bread.
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13
Artfully drape 3-4 slices of salmon onto each piece of bread, folding them slightly to create volume and visual appeal.
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14
Garnish with radish slices, red onion rings, and a few capers. Drizzle a spoonful of the mustard-dill sauce over the center of the salmon.
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15
Finish with a fresh sprig of dill and serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Always use the freshest sushi-grade salmon available as the fish remains raw in texture. Do not skip the butter layer; it provides essential richness and prevents the dense rye from becoming soggy. If you prefer a milder cure, 24-36 hours is sufficient; 48 hours provides a firmer, more traditional texture. Slice the salmon as thinly as possible; the thinner the slice, the more delicate the mouthfeel. Leftover gravlax can be stored in the refrigerator for up to 5 days if kept tightly wrapped.
🍽️ Serving Suggestions
Pair with a chilled glass of Swedish Aquavit or a crisp, cold Pilsner. Serve alongside a side of 'Pressgurka' (Swedish pickled cucumbers) for a refreshing crunch. Accompany with a hot bowl of creamy potato and leek soup for a complete lunch. Add a soft-boiled egg (6-minute egg) on top for extra protein and richness. Serve as part of a traditional Smörgåsbord with pickled herring and crispbread.