📝 About This Recipe
Tracing its roots back to the Middle Ages when Scandinavian fishermen cured their catch in the cool shoreline sands, Gravlax is the pinnacle of elegant seafood preparation. This recipe transforms a pristine side of fatty Atlantic salmon into a buttery, translucent delicacy infused with the aromatic punch of fresh dill, citrus zest, and crushed peppercorns. It is a celebration of patience and premium ingredients, offering a sophisticated balance of salty, sweet, and herbal notes that melt on the tongue.
🥗 Ingredients
The Fish
- 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
- 2 tablespoons White Peppercorns (toasted and coarsely crushed)
- 2 large bunches Fresh Dill (roughly chopped, including stems)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 2 tablespoons Aquavit or Gin (optional, for botanical depth)
Hovmästarsås (Mustard Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Sweet Swedish Mustard (or honey mustard)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Light Brown Sugar
- 1/2 cup Neutral Oil (such as grapeseed or canola)
- 3 tablespoons Fresh Dill (finely minced)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Begin by rinsing the salmon side under cold water and patting it extremely dry with paper towels. Place the salmon skin-side down on a clean cutting board and run your finger along the flesh to check for any missed pin bones; remove them with tweezers if found.
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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 through the salt-sugar base.
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3
Lay out a large piece of plastic wrap (twice the length of the salmon) on your workspace. Place the salmon side in the center. If using Aquavit or Gin, drizzle it evenly over the flesh now.
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4
Pack the salt and sugar mixture onto the flesh side of the salmon, pressing gently so it adheres. It should be a thick, even layer covering every inch of the pink flesh.
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5
Cover the salt layer completely with the chopped dill, stems and all. The salmon should look like it’s buried in a forest of green.
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6
Wrap the salmon tightly in the plastic wrap, then wrap it again in a second layer to ensure no liquid (brine) leaks out during the curing process.
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7
Place the wrapped salmon in a shallow glass baking dish or rimmed tray. Place a second tray or a flat board on top of the fish and weigh it down with 2-3 heavy cans or a brick.
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8
Refrigerate the salmon for 36 to 48 hours. Every 12 hours, flip the salmon package over to ensure the brine (which will form inside the wrap) distributes evenly.
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9
Prepare the sauce while the fish cures: Whisk the mustards, sugar, and vinegar in a bowl. Slowly drizzle in the oil while whisking constantly to emulsify. Stir in the minced dill and season with salt and pepper. Chill until ready to serve.
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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 fish under cold water to remove excess salt. Pat very dry.
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11
To serve, use a very sharp, long-bladed knife. Hold the knife at a sharp 45-degree angle and cut paper-thin slices away from the skin, starting from the tail end.
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12
Arrange the translucent slices on a chilled platter, garnishing with fresh sprigs of dill and lemon wedges.
💡 Chef's Tips
Always use the freshest, highest-quality salmon possible; look for 'sashimi-grade' to ensure safety and flavor. Don't be afraid of the salt—it's the curing agent, not just a seasoning, and most will be rinsed off. If you prefer a firmer texture, cure for the full 48 hours; for a softer, more 'sushi-like' texture, 36 hours is sufficient. To get the thinnest slices, place the cured salmon in the freezer for 20 minutes before carving to firm it up. Avoid using a metal tray for the curing process as the salt and acid can react with the metal and impart a tinny taste.
🍽️ Serving Suggestions
Serve on toasted dark rye bread or crispbread (knäckebröd) with a generous smear of the mustard sauce. Pair with a chilled glass of dry Riesling or a traditional shot of ice-cold caraway-forward Aquavit. Accompany with a side of pickled red onions and capers to provide a sharp acidic contrast to the fatty fish. For a classic brunch, serve alongside boiled new potatoes tossed in butter and fresh dill. Add a dollop of crème fraîche and a small spoonful of trout roe for a truly decadent appetizer.