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Gravad Lax
Scandinavian cured salmon with dill, salt, sugar and white pepper, served with a mustard dill sauce. Weighting the salmon down during its two-day cure and turning it once presses the cure evenly through the flesh.
Ingredients
Instructions
Mix salt, sugar and pepper. Scatter dill on salmon, pour cure over both sides.
Wrap tightly in plastic wrap. Refrigerate with a weight on top for 48 hours. Turn once at 24 hours.
Rinse and pat dry. Slice very thin at an angle.
Make mustard sauce by whisking all sauce ingredients.
Serve gravlax with sauce on rye bread or crispbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
