Dill-Infused Gravlax with Mustard Sauce
Gravlax is a classic Scandinavian dish that embodies the essence of simplicity and flavor. Traditionally served during festive occasions, such as Christmas Eve smorgasbords, this marinated salmon is a sophisticated addition to any gathering. The delicate texture of the salmon beautifully combined with the fresh dill and sweet mustard sauce creates a harmonious balance. This dish can be prepared ahead of time, allowing the flavors to meld together while providing a stunning centerpiece that is sure to impress your guests. Perfect for spring brunches, summer picnics, or holiday feasts, this gravlax will delight the palate and elevate your culinary repertoire.
N/A
Servings
55
Calories
11
Ingredients
Ingredients
Skin-on salmon fillets
2 (about 2 pounds each, filleted)
Coarse salt (kosher or regular)
1/4 cup (for curing)
Sugar
1/4 cup (for curing)
Peppercorns (white or black)
1 tablespoon (whole)
Fresh dill
1/4 cup (coarsely chopped)
Rye bread or dark bread
optional (for serving)
Stone-ground sweet mustard or sweet-hot mustard
2 tablespoons (for sauce)
White wine vinegar
1 tablespoon (for sauce)
Sugar
2 teaspoons (for sauce)
Vegetable oil
1/3 cup (for sauce)
Fresh dill weed
1 tablespoon (finely chopped, for sauce)
Instructions
1
Prepare the Mustard Dill Sauce by whisking together the mustard, vinegar, and sugar in a small bowl until well combined. Gradually whisk in the vegetable oil and then stir in the finely chopped fresh dill. Cover tightly and refrigerate for up to three days. Whisk again before serving.
2
Before marinating the salmon, check each fillet for pin bones, running your fingers along the flesh side and using tweezers or needle-nose pliers to remove any bones. Gently wipe the flesh side of the fillets with a damp paper towel.
3
In a small mixing bowl, combine the coarse salt, sugar, and whole peppercorns. Rub this mixture generously over the flesh side of both salmon fillets.
4
Sprinkle the coarsely-chopped fresh dill evenly over one of the fillets, then place the other fillet on top, flesh-side down. Align the thick end of one fillet over the thin end of the other.
5
Transfer the layered salmon into a large resealable plastic bag, ensuring to remove as much air as possible before sealing it tightly.
6
Place the salmon in a shallow dish or on a platter. Weigh it down by placing a cutting board or baking sheet on top, and add three 1- to 2-pound cans on top to apply even pressure. Refrigerate for 36 to 48 hours, flipping the bag every 12 hours to allow for even curing.
7
Once the curing process is complete, remove the salmon from the bag, discarding the liquid and any remaining seasonings. Pat the fillets dry with a paper towel.
8
To serve, place one fillet skin side down on a large serving platter with the head end facing left (ideal for right-handed slicing). Use a sharp knife at a 45-degree angle to cut 1/8-inch thick slices, starting at the head end. Gently turn each slice to separate it from the skin and overlap it slightly on the platter.
9
Repeat the slicing process with the second fillet. Garnish with additional fresh dill and serve alongside the Mustard Dill Sauce and sliced rye or dark bread.
Nutrition Information
3.5g
Fat
2.8g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gravlax?
Gravlax is a classic Scandinavian dish of marinated salmon, traditionally served during festive occasions like Christmas Eve smorgasbords.
What are the main ingredients for the cure?
The cure consists of a mixture of coarse salt, sugar, and whole peppercorns (white or black).
How long does the salmon need to cure in the refrigerator?
The salmon should be refrigerated and cured for 36 to 48 hours.
How often should the salmon be flipped while curing?
The bag should be flipped every 12 hours to ensure even curing throughout the fillets.
What type of salmon is best for this recipe?
The recipe calls for two skin-on salmon fillets, weighing about 2 pounds each.
How do I remove pin bones from the salmon?
Run your fingers along the flesh side and use tweezers or needle-nose pliers to remove any bones before marinating.
Can I make the mustard sauce in advance?
Yes, the Mustard Dill Sauce can be prepared and refrigerated for up to three days.
What are the ingredients for the Mustard Dill Sauce?
The sauce is made from stone-ground sweet mustard, white wine vinegar, sugar, vegetable oil, and finely chopped fresh dill weed.
What type of mustard is recommended?
You should use stone-ground sweet mustard or sweet-hot mustard.
What angle should I slice the gravlax?
Use a sharp knife at a 45-degree angle to cut the salmon into thin slices.
How thick should the gravlax slices be?
The slices should be approximately 1/8-inch thick.
What should I serve with Gravlax?
It is best served with Mustard Dill Sauce and sliced rye or dark bread.
Is this recipe suitable for holidays?
Yes, it is perfect for spring brunches, summer picnics, or holiday feasts like Christmas.
How many calories are in a serving?
There are approximately 55 calories per serving.
What is the fat content per serving?
Each serving contains about 3.5g of fat.
How much protein is in this dish?
This dish provides 4.2g of protein per serving.
How many carbohydrates are in the gravlax?
There are 2.8g of carbohydrates per serving.
Why do I need to weigh down the salmon?
Applying even pressure with weights helps the cure penetrate the fish and creates the traditional firm texture.
How much weight should be used to press the salmon?
Use three 1- to 2-pound cans placed on a cutting board or baking sheet to apply pressure.
What should I do with the liquid after curing?
Once curing is complete, discard the liquid and any remaining seasonings from the bag.
Do I leave the skin on the salmon while slicing?
No, you slice the salmon down to the skin and then gently turn each slice to separate it from the skin.
How should the fillets be layered for curing?
Place the fillets flesh-side together with the thick end of one fillet over the thin end of the other, with dill in between.
What kind of salt is best for curing?
Coarse salt, either kosher or regular, is recommended for the curing process.
What kind of peppercorns can be used?
You can use either white or black whole peppercorns.
What is the total ingredient count?
There are 11 ingredients required for both the salmon and the sauce.
Does the recipe require fresh or dried dill?
The recipe specifically calls for fresh dill for both the salmon marinade and the mustard sauce.
Is there a specific way to prepare the salmon before adding the cure?
Yes, you should gently wipe the flesh side of the fillets with a damp paper towel after de-boning.
Can the salmon be prepared ahead of time?
Yes, the 36-48 hour curing process makes it an ideal dish to prepare in advance.
How should the salmon be stored after it is sliced?
While not explicitly in the instructions, traditionally cured salmon should be kept refrigerated and tightly wrapped.
What is the primary flavor profile of this dish?
It features a harmonious balance of fresh dill, delicate salmon, and sweet mustard sauce.