Entree: Sweden – Stockholm & Central Sweden – Gravad Lax (Scandinavian cured salmon seasoned with dill, salt, sugar, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 48 hrs

Total 48 hrs

Ingredients

- 2 lb (900 g) salmon fillet, skin-on, pin bones removed
- 1/4 cup (60 g) coarse sea salt
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (7 g) coarsely crushed black peppercorns
- Zest of 1 lemon
- 2–3 tbsp (30–45 ml) aquavit or vodka
- 1 large bunch (about 2 cups, 50 g) fresh dill, roughly chopped
- For the mustard-dill sauce:
  - 2 tbsp (30 ml) Dijon mustard
  - 1 tbsp (15 ml) honey
  - 1 tbsp (15 ml) white wine vinegar
  - 2 tbsp (30 ml) olive oil
  - 2 tbsp (8 g) finely chopped fresh dill
  - Salt and black pepper to taste

Instructions

1. Combine coarse sea salt, granulated sugar, and crushed black pepper in a bowl. Lay a large sheet of plastic wrap or parchment on a rimmed baking sheet. Place half of the chopped dill and half of the lemon zest on the wrap in a rectangle slightly smaller than the salmon.
2. Pat the salmon dry and place it skin-side down on the dill and zest. Sprinkle the salt-sugar-pepper mix evenly over the flesh, then drizzle the aquavit or vodka over the cure. Cover the flesh with the remaining dill and lemon zest, then wrap tightly with plastic wrap. Place the wrapped salmon in a shallow dish and weigh it down with another baking sheet and cans or a heavy skillet to press.
3. Refrigerate for 36–48 hours, turning the package once halfway through to redistribute juices. The salmon will firm and become slightly translucent where cured.
4. After curing, unwrap and rinse the cure from the salmon under cold running water. Pat dry thoroughly with paper towels and refrigerate, uncovered, for 20–30 minutes to dry the surface.
5. Make the mustard-dill sauce by whisking together Dijon mustard, honey, white wine vinegar, olive oil, chopped dill, and seasoning to taste. Trim the salmon and slice thinly on the bias against the grain using a sharp knife.
6. Serve chilled or at cool room temperature with the mustard-dill sauce, rye or crispbread, and boiled new potatoes if desired.