📝 About This Recipe
Transport your senses to the fjords of Scandinavia with this quintessential cured salmon, a masterpiece of salt, sugar, and aromatic dill. Unlike smoked salmon, gravlax is cured through a traditional salt-press method, resulting in a buttery, melt-in-the-mouth texture and a clean, herbal profile. This recipe elevates the classic with a touch of crushed white peppercorns and a splash of aquavit, making it the crowning jewel of any smörgåsbord or elegant brunch.
🥗 Ingredients
The Salmon
- 2 lbs Sashimi-grade Salmon Fillet (Center-cut, skin-on, pin bones removed)
The Cure
- 1/2 cup Kosher Salt (Do not use table salt)
- 1/2 cup Granulated Sugar
- 2 tablespoons White Peppercorns (Coarsely crushed)
- 2 large bunches Fresh Dill (Roughly chopped, including stems)
- 2 tablespoons Aquavit or Gin (Optional, for botanical depth)
- 1 tablespoon Lemon Zest (From about 2 lemons)
Hovmästarsås (Mustard Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Sweet Swedish Mustard (Or honey mustard)
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Honey
- 1/2 cup Neutral Oil (Grapeseed or canola)
- 3 tablespoons Fresh Dill (Finely minced)
- 1 pinch Salt and Pepper (To taste)
👨🍳 Instructions
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1
Rinse the salmon fillets under cold water and pat them thoroughly dry with paper towels. Use tweezers to ensure every single pin bone has been removed.
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2
In a medium bowl, combine the kosher salt, sugar, crushed white peppercorns, and lemon zest. Mix well until the aromatics are evenly distributed through the salt-sugar base.
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3
Lay out a large piece of plastic wrap (long enough to wrap the salmon twice). Place one fillet, skin-side down, in the center of the wrap.
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4
Drizzle the aquavit or gin evenly over the flesh of both fillets. This helps the cure adhere and adds a traditional botanical note.
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5
Spread half of the chopped dill over the first fillet, then pack the salt-sugar mixture over the dill in an even layer. Top with the remaining dill.
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6
Place the second salmon fillet on top, skin-side up, like a sandwich, so the flesh sides are touching the cure.
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7
Wrap the 'sandwich' tightly in multiple layers of plastic wrap to ensure no liquid escapes. Place the package in a glass baking dish or rimmed tray.
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8
Place a smaller flat tray or a cutting board on top of the salmon. Weight it down with 2-3 heavy cans or a brick to press the moisture out.
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9
Refrigerate for 48 to 72 hours. Every 12-24 hours, turn the salmon package over to ensure even curing, redistributing the briny liquid that forms inside the wrap.
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10
After curing, unwrap the salmon and discard the liquid and dill-salt mixture. Briefly rinse the fillets under cold water to remove excess salt and pat dry.
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11
To make the sauce, whisk together the mustards, vinegar, and honey. Slowly drizzle in the oil while whisking constantly to emulsify, then stir in the minced dill.
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12
Using a very sharp, long, flexible carving knife, slice the salmon against the grain into paper-thin slices, angling the knife toward the tail and away from the skin.
💡 Chef's Tips
Always use the freshest, highest-quality salmon available; 'sushi-grade' ensures it is safe for curing. Don't be afraid of the liquid that forms in the wrap; this brine is essential for the curing process. If you prefer a firmer texture, cure for the full 72 hours; for a softer, more delicate texture, 36-48 hours is sufficient. To get the thinnest slices, place the salmon in the freezer for 20 minutes before carving to firm it up. Avoid using table salt, as the fine grains will over-salt the fish; the coarse structure of kosher salt is vital for a controlled cure.
🍽️ Serving Suggestions
Serve on top of dark, dense rye bread or crispbread (knäckebröd) with a dollop of the mustard sauce. Pair with a chilled glass of dry Riesling or a traditional shot of ice-cold Aquavit. Accompany with quick-pickled cucumbers, capers, and thinly sliced red onions for a bright acidity. Include as part of a brunch spread with soft-scrambled eggs and fresh chives. Garnish with extra sprigs of fresh dill and a wedge of lemon to brighten the fats.