Entree: Norway – Western Fjords – Gravlaks (Cured salmon rubbed with salt, sugar, and dill served thinly sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 26 hrs

Total 26 hrs 20 min

Ingredients

- 1 side salmon (skin on, pin bones removed), about 2 lb (900 g)
- 1/4 cup (60 g) coarse salt
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) cracked black peppercorns
- 1 cup (30 g) fresh dill, roughly chopped, plus extra for serving
- 2 tbsp (30 ml) aquavit or vodka (optional)
- Zest of 1 lemon (about 1 tbsp / 6 g) for finishing
For the mustard-dill sauce (hovmästarsås):
- 3 tbsp (45 ml) Dijon mustard
- 1 tbsp (15 ml) granulated sugar
- 2 tbsp (30 ml) white wine vinegar
- 1/4 cup (60 ml) neutral oil or olive oil
- 2 tbsp (30 g) fresh dill, finely chopped
- Salt and freshly ground black pepper to taste

Instructions

1. In a bowl combine the salt, sugar, and cracked pepper. If using, stir in the aquavit. Mix the chopped dill into half of the cure mixture and set the remainder aside.
2. Lay out two large sheets of plastic wrap. Place salmon skin-side down on one sheet. Pat the flesh dry and evenly spread the dill-cure mixture over the flesh, then cover with the remaining cure. Wrap tightly in plastic wrap, then wrap again to ensure no leaks.
3. Place the wrapped salmon in a shallow dish, weight it with a heavy cutting board or cans, and refrigerate. Cure 24–48 hours in the refrigerator, turning the fish over once or twice and draining any liquid each time.
4. After curing, unwrap and rinse the cure off under cold running water. Pat the salmon dry with paper towels and refrigerate uncovered for 1–2 hours to firm up the texture.
5. To serve, slice very thinly at a slight angle across the grain using a sharp knife. Arrange slices on a platter, sprinkle with lemon zest and extra dill.
6. Make the mustard-dill sauce: whisk together Dijon mustard, sugar, and vinegar. Slowly whisk in oil until emulsified, then stir in chopped dill and season with salt and pepper. Serve alongside the sliced gravlaks with rye bread or boiled potatoes.