Entree: Åland Islands – Gravad Lax (Salt- and sugar-cured salmon flavored with dill and spirits, thinly sliced and served with a mustard-dill sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 24 hrs

Total 24 hrs 25 min

Ingredients

- 1 salmon fillet, skin-on, approx 2 lb (900 g), pin bones removed
- 1/4 cup (60 g) coarse sea salt
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) crushed white and black peppercorns
- 3 tbsp (45 ml) aquavit or vodka (optional but traditional)
- Zest of 1 lemon (about 1 tbsp / 6 g), finely grated
- 1 large bunch fresh dill, roughly 1 cup packed (about 40 g), stems reserved
- For the mustard-dill sauce (hovmästarsås):
  - 1/4 cup (60 g) Dijon mustard
  - 1 tbsp (15 g) granulated sugar
  - 1 tbsp (15 ml) white wine vinegar
  - 1/3 cup (80 ml) neutral oil (rapeseed or vegetable)
  - 2 tbsp (30 ml) finely chopped fresh dill
  - Salt to taste
- For serving:
  - Rye bread or crispbread
  - Lemon wedges
#### Ingredients Notes
- Use sashimi-grade salmon if consuming raw-cured; freezing to -4°F (-20°C) for 7 days prior is recommended by some food-safety guidelines.

Instructions

1. Check the salmon for pin bones and remove with tweezers. Pat the fillet dry with paper towels.
2. In a bowl, mix coarse sea salt, granulated sugar, crushed peppercorns, and lemon zest. Place half of the chopped dill (leaves and some stems) on a piece of plastic wrap or in a shallow dish just large enough for the fillet.
3. Place the salmon skin-side down on the dill bed. Drizzle aquavit or vodka evenly over the flesh. Cover the flesh with the remaining cure mixture, then top with the remaining dill. Wrap tightly in plastic wrap and place in a shallow dish.
4. Weigh the wrapped salmon with a heavy cutting board or cans to press and draw out moisture. Refrigerate for 24–48 hours: 24 hours for a mild cure, up to 48 hours for firmer, more intensely cured fish. Turn the package once after 12–18 hours and re-weight.
5. While salmon cures, make the mustard-dill sauce: whisk Dijon mustard, sugar, and white wine vinegar until smooth. Slowly drizzle in oil while whisking to emulsify. Stir in chopped dill and season with a pinch of salt. Chill until ready to serve.
6. After curing time, unwrap the salmon and gently rinse under cold water to remove excess salt and dill. Pat dry thoroughly with paper towels. Trim off dill and any hardened cure.
7. Slice the salmon very thinly on a bias using a sharp, long knife. Serve arranged on rye bread or crispbread with mustard-dill sauce, lemon wedges, and extra fresh dill.
8. Store unused Gravad Lax wrapped in parchment and plastic in the refrigerator up to 3 days; freeze for longer storage.