📝 About This Recipe
Tracing its roots back to the Middle Ages, Gravlax is a masterpiece of Scandinavian preservation that transforms raw salmon into a buttery, translucent delicacy. This recipe uses a traditional dry cure of salt, sugar, and an abundance of fresh dill to chemically 'cook' the fish, resulting in a silky texture and a sophisticated herbal profile. It is the ultimate centerpiece for a festive smörgåsbord, offering a clean, oceanic flavor balanced by the warmth of crushed white peppercorns.
🥗 Ingredients
The Salmon
- 2 pounds Sashimi-grade Salmon Side (skin-on, pin bones removed, center-cut preferred)
The Cure
- 1/2 cup Kosher Salt (do not use fine table salt)
- 1/2 cup Granulated Sugar (standard white sugar)
- 2 tablespoons White Peppercorns (coarsely crushed with a mortar and pestle)
- 2 large bunches Fresh Dill (roughly chopped, including stems)
- 2 tablespoons Aquavit or Gin (optional, for a botanical depth)
- 1 tablespoon Lemon Zest (finely grated)
Hovmästarsås (Mustard Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Sweet Swedish Mustard (or honey mustard)
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Light Brown Sugar
- 1/2 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 3 tablespoons Fresh Dill (very finely minced)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Rinse the salmon under cold water and pat it thoroughly dry with paper towels. Use tweezers to check for and remove any remaining pin bones.
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2
In a medium bowl, combine the kosher salt, granulated sugar, crushed white peppercorns, and lemon zest. Mix well until the aromatics are evenly distributed.
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3
Lay out a large piece of plastic wrap (long enough to double-wrap the fish) on a flat work surface. Place the salmon side on the wrap, skin-side down.
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4
If using Aquavit or Gin, drizzle the spirit evenly over the flesh of the salmon and rub it in gently.
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5
Pack the salt and sugar cure mixture over the flesh side of the salmon, ensuring it is covered from edge to edge in an even layer.
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6
Distribute the chopped fresh dill over the top of the cure, pressing it down so it adheres to the salt mixture.
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7
Wrap the salmon tightly in the plastic wrap. Wrap it a second time in another layer of plastic or foil to ensure no liquid (brine) escapes during the curing process.
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8
Place the wrapped salmon in a shallow glass baking dish or rimmed tray. Place another slightly smaller tray or a flat board on top of the salmon.
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9
Weight the top tray down with a few heavy canned goods or a brick. This pressure helps the cure penetrate the fibers and creates a firmer texture.
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10
Refrigerate the salmon for 48 hours. Every 12-24 hours, turn the salmon package over to ensure even curing, then replace the weights.
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11
After 48-72 hours, unwrap the salmon. Scrape off the salt cure and dill under a very gentle stream of cold water, then pat completely dry.
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12
Prepare the sauce: Whisk the mustards, vinegar, and sugar in a small bowl. Slowly drizzle in the oil while whisking constantly to emulsify. Stir in the minced dill and season.
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13
To serve, use a very sharp, long-bladed knife. Slice the salmon at a sharp 45-degree angle into paper-thin slices, moving away from the skin.
💡 Chef's Tips
Always use the freshest, highest-quality salmon possible; look for 'sashimi-grade' to ensure safety. Don't be afraid of the salt—much of it will be washed off, and it is essential for the curing chemistry. If you prefer a firmer, saltier fish, let it cure for the full 72 hours; for a softer, milder version, 36-48 hours is perfect. Ensure your knife is razor-sharp before slicing; dull blades will tear the delicate cured flesh. Avoid using a metal tray for curing, as the salt and acid can react with the metal and impart an off-flavor; glass or ceramic is best.
🍽️ Serving Suggestions
Serve on toasted dark 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 icy Aquavit. Accompany with pickled red onions, capers, and extra sprigs of fresh dill for a classic presentation. Serve alongside warm boiled new potatoes tossed in butter and chives for a hearty lunch. Add a side of thinly sliced cucumbers in a light vinegar and sugar pickling liquid.