Classic Scandinavian Gravlax with Mustard Dill Sauce

A traditional Scandinavian cured salmon dish, where fresh sushi-grade salmon is marinated in a mixture of salt, sugar, and fresh dill. This silky appetizer includes a piquant mustard dill sauce and requires strict adherence to cold-chain storage for food safety.

2910 min total Base: 6 servings 230 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

Fixed ingredients: Salmon fillet, skin-on (sushi-grade), Fresh dill, chopped, Dijon mustard, White wine vinegar — quantities stay the same regardless of serving count.

Salmon fillet, skin-on (sushi-grade)

1 kg(fixed)

Kosher salt

100 g

Granulated sugar

80 g

Fresh dill, chopped

2 bunch(fixed)

Black peppercorns, crushed

1 tbsp

Dijon mustard

3 tbsp(fixed)

White wine vinegar

1 tbsp(fixed)

Granulated sugar (for sauce)

1 tbsp

Instructions

Combine 100g salt, 80g sugar, and crushed peppercorns in a bowl.

Place the salmon skin-side down in a glass dish, cover with half of the chopped dill, and rub the salt-sugar mixture thoroughly over the flesh.

Cover tightly with plastic wrap and place a weight (approx. 1-2kg) on top to press the fish. Refrigerate for 24-48 hours, turning the fish once halfway through.

Prepare the sauce by whisking mustard, 1 tbsp sugar, vinegar, and the remaining fresh dill until emulsified.

Remove salmon from cure, rinse quickly under cold water, pat dry, and slice into paper-thin pieces before serving with the sauce.

💡 Chef's Tip

For the best texture, slice the salmon while it is still slightly chilled at a 45-degree angle. Always ensure your workspace and utensils are sanitized to maintain food safety with raw fish. Serve alongside dark rye bread or boiled new potatoes.

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