Classic Swedish Gravlax with Dill Mustard Sauce
Experience the authentic taste of Scandinavian cuisine with this traditional Swedish Gravlax recipe. This marinated salmon dish is a delightful blend of salt, sugar, and pepper, complemented by fresh dill, allowing the salmon's natural flavors to shine. After marinating for 72 hours, the salmon transforms into a silky, savory delicacy that pairs wonderfully with a creamy dill mustard sauce. Traditionally enjoyed with lemon wedges and served on a bed of crisp lettuce, this dish is perfect for family gatherings, festive celebrations, or a sophisticated brunch. Enhance your dining experience by pairing it with a glass of refreshing dry or semi-dry white wine from Germany or California. Remember, the quality of the salmon is paramount; opt for the freshest fillets you can find for an unforgettable meal.
N/A
Servings
150
Calories
13
Ingredients
Ingredients
Norwegian salmon fillets
2 lbs (boneless, skin on)
Sea salt
1/4 cup (preferably sea salt)
Sugar
1/3 cup
White peppercorns
1/2 teaspoon (slightly crushed)
Fresh dill stems
1 bunch (mashed)
Swedish mustard or German sweet mustard
3 tablespoons
Dijon mustard
1 teaspoon
Sugar
1 teaspoon
Vinegar
1 teaspoon
Salt
to taste
Black pepper
to taste
Mild vegetable oil
6 tablespoons (not olive oil)
Fresh dill leaves
to taste (finely chopped)
Instructions
1
Begin by thoroughly inspecting the salmon fillets for any remaining bones and remove them with tweezers, keeping the skin intact.
2
Rinse the fillets gently under cold water and pat dry with paper towels.
3
In a mortar, mash the fresh dill stems with a small amount of salt until fragrant.
4
In a separate bowl, combine the mashed dill stems with the remaining salt, sugar, and crushed white peppercorns to create a rub.
5
Sprinkle the mixture evenly over the flesh side of the salmon fillets.
6
Place the fillets together, flesh side to flesh side, in a glass or stainless steel tray.
7
Cover the tray tightly with plastic wrap and place a heavy object on top (such as a clean brick or another tray) to press the fillets.
8
Refrigerate the salmon for 72 hours, turning the fillets every 12 hours to ensure even marination. Keep any liquid that forms as the gravlax cures.
9
After 72 hours, remove the fillets, scraping off the curing mixture, and discard the liquid.
10
For the dill mustard sauce, in a bowl, combine the Swedish mustard (or German sweet mustard), sugar, and vinegar.
11
Gradually whisk in the vegetable oil until the sauce thickens and emulsifies, similar to making mayonnaise.
12
Just before serving, add the reserved dill leaves, adjusting the seasoning with salt and pepper to taste.
13
Using a sharp, flexible knife, slice the gravlax into thin, wide slices, parallel to the skin.
14
Serve the sliced gravlax on a bed of lettuce leaves, accompanied by lemon wedges.
15
Offer the dill mustard sauce on the side, and consider serving with toasted bread and butter for an added touch.
Nutrition Information
10.5g
Fat
3g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Swedish Gravlax?
Classic Swedish Gravlax is a traditional Scandinavian dish featuring salmon that has been marinated in a blend of salt, sugar, and pepper, flavored with fresh dill.
How long does it take to cure the salmon?
The salmon needs to marinate in the refrigerator for a total of 72 hours to reach its ideal silky and savory state.
What kind of salmon is recommended for this recipe?
The recipe suggests using the freshest Norwegian salmon fillets available, keeping the skin intact for the curing process.
How should I prepare the salmon fillets before curing?
Inspect the fillets for bones and remove them with tweezers, then rinse under cold water and pat dry with paper towels.
What are the main ingredients for the curing rub?
The rub consists of mashed fresh dill stems, sea salt, sugar, and crushed white peppercorns.
Why do you need to mash the dill stems?
Mashing the dill stems with salt in a mortar helps release their fragrance and oils to better flavor the salmon.
How do you apply the curing mixture?
The salt, sugar, and spice mixture should be sprinkled evenly over the flesh side of the salmon fillets.
How should the fillets be arranged during the curing process?
Place the two fillets together with the flesh sides touching each other in a glass or stainless steel tray.
Why is a heavy object placed on the salmon?
A heavy object like a clean brick or another tray is used to press the fillets, which helps the cure penetrate the fish.
How often should the salmon be turned?
The fillets should be turned every 12 hours during the 72-hour refrigeration period to ensure even marination.
Should I keep the liquid that forms in the tray?
Yes, keep the liquid as the gravlax cures, but discard it after the 72-hour process is complete.
What do I do after the 72-hour curing time is over?
Remove the fillets from the tray, scrape off the curing mixture, and discard any remaining liquid.
What ingredients are in the dill mustard sauce?
The sauce is made from Swedish or German sweet mustard, Dijon mustard, sugar, vinegar, mild vegetable oil, and fresh dill leaves.
What kind of oil should be used for the sauce?
A mild vegetable oil is recommended; do not use olive oil as its flavor may be too strong.
How do you make the mustard sauce thick?
Gradually whisk the vegetable oil into the mustard mixture until it thickens and emulsifies, similar to the process of making mayonnaise.
When should the fresh dill be added to the sauce?
Add the finely chopped fresh dill leaves to the sauce just before serving, adjusting the seasoning with salt and pepper.
How should the gravlax be sliced for serving?
Use a sharp, flexible knife to cut the gravlax into thin, wide slices, cutting parallel to the skin.
How is Swedish Gravlax typically served?
It is traditionally served on a bed of lettuce leaves with lemon wedges and the dill mustard sauce on the side.
What are some suggested side dishes for gravlax?
Toasted bread and butter are excellent accompaniments to complement the flavors of the cured salmon.
What wine pairs well with Swedish Gravlax?
A refreshing dry or semi-dry white wine from Germany or California is a great pairing for this dish.
How many calories are in a serving of gravlax?
There are approximately 150 calories per serving of this dish.
What is the fat content of this recipe?
One serving of this gravlax recipe contains about 10.5 grams of fat.
How much protein is in the gravlax?
Each serving provides about 12 grams of protein.
How many carbohydrates are in a serving?
There are 3 grams of carbohydrates per serving.
Is this dish suitable for special occasions?
Yes, it is perfect for family gatherings, festive celebrations, or a sophisticated brunch.
Can I use table salt for the cure?
The recipe specifies using 1/4 cup of sea salt for the best results.
What role does sugar play in the curing process?
Sugar works along with salt to cure the fish, balancing the flavors and contributing to the texture.
Can I substitute the Swedish mustard?
German sweet mustard can be used as a substitute if Swedish mustard is unavailable.
Does the recipe use black or white pepper?
The cure uses crushed white peppercorns, while the sauce can be seasoned with black pepper to taste.
How many ingredients are needed in total?
There are 13 total ingredients required for both the gravlax and the accompanying sauce.