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Gravlax with Mustard Dill Sauce
Nordic cured salmon with dill, sugar and salt — sliced thin and served with mustard sauce. Weighting the salmon down for the full 48-hour cure presses out excess moisture evenly, giving the flesh its dense, silky, sliceable texture.
Ingredients
Instructions
Mix salt, sugar and peppercorns.
Place salmon skin-down on cling film. Cover flesh with cure mixture then dill.
Wrap tightly. Place in a dish with a weight. Refrigerate 48 hours.
Turn every 12 hours.
Wipe clean. Slice thinly on an angle.
Whisk mustard, honey and oil into a sauce. Stir in dill. Serve alongside.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
