Appetizer: Sweden – Gravlax med Hovmästarsås ▶ Gravlax med Hovmästarsås (Gravlax with Mustard-Dill Sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 24 hrs

Total 24 hrs 20 min

Ingredients

1 lb (500 g) very fresh salmon fillet, skin on
1 / 4 cup (60 ml) coarse salt
1 / 4 cup (50 g) granulated sugar
2 tbsp (30 ml) crushed black peppercorns
Large bunch fresh dill, coarsely chopped
For sauce (hovmästarsås):
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) whole-grain mustard
1 tbsp (12 g) sugar
1 tbsp (15 ml) white wine vinegar
3 tbsp (45 ml) neutral oil
2 tbsp (8 g) chopped fresh dill
Rye bread or crispbreads, for serving

Instructions

1. Mix salt, sugar, and crushed pepper. Place half the dill in a dish, press the salmon skin-side down, cover with the salt-sugar mix, then top with remaining dill.
2. Cover tightly with plastic wrap and weigh down with a plate; refrigerate 24–48 hours, turning once or twice to distribute cure.
3. Remove salmon, rinse off cure under cold water, pat dry, and thinly slice on the bias.
4. Whisk sauce ingredients together until emulsified, fold in chopped dill, and adjust seasoning.
5. Arrange gravlax slices on rye, spoon sauce alongside or over, and garnish with extra dill and lemon.