Scandinavian Gravlax – Cured salmon with dill and mustard sauce

Scandinavian Gravlax – Cured Salmon with Dill and Mustard Sauce

Scandinavian Gravlax is a Nordic delicacy made by curing fresh salmon with a mixture of salt, sugar, and dill. This simple yet sophisticated dish has been enjoyed for centuries in Sweden, Norway, Denmark, and Finland, traditionally served with mustard sauce, rye bread, or boiled potatoes. Gravlax is a perfect appetizer or light meal, offering a balance of sweet, salty, and herbal flavors that highlight the natural richness of salmon.

A Nordic Classic: The Many Names of Gravlax

Gravlax is deeply rooted in Scandinavian culinary tradition, with slight variations across the region:

• Sweden & Norway – Gravlax (Gravad Lax / Gravlaks)
• Denmark – Gravad Laks
• Finland – Graavilohi
• Iceland – Graflax

The name Gravlax originates from the Swedish words “grava” (to bury) and “lax” (salmon), referring to the medieval practice of fermenting and curing salmon by burying it in the sand. Today, the process has evolved into a refined curing method using a mix of salt, sugar, and dill, preserving the delicate texture and taste of the fish.

Recipe Overview (Quick Facts Section)

• Preparation Time: 15 minutes (plus 24-48 hours curing time)
• Cooking Time: No cooking required
• Calories per Serving: 200 kcal
• Cooking Difficulty: Easy
• Lifestyle Suitability & Specialty: High-Protein, Low-Carb, Gluten-Free, Nordic Cuisine
• Countries Where the Meal is Popular: Sweden, Norway, Denmark, Finland, Iceland, United States, United Kingdom

Detailed Description

Gravlax is a time-honored dish that transforms fresh salmon into a gourmet delicacy through curing. The combination of salt, sugar, and fresh dill draws moisture from the salmon, preserving it while enhancing its flavor. The result is a smooth, buttery texture with a balance of sweetness and saltiness.

Traditionally, Gravlax is thinly sliced and served with a classic mustard-dill sauce (Gravlaxsås), capers, or pickled onions, often accompanied by rye bread or crispbread. This dish is a staple in Nordic celebrations, from Christmas feasts to Midsummer gatherings, and has gained popularity worldwide for its exquisite taste and simplicity.

For seafood lovers, making homemade Gravlax is an easy yet rewarding way to experience the flavors of Scandinavian cuisine in your own kitchen!

Ingredients (Serving for 2 People)

✅ For the Gravlax (Cured Salmon)

✔ 250g fresh salmon fillet (skin-on, sushi-grade) 
✔ 2 tbsp coarse sea salt
✔ 1 tbsp granulated sugar
✔ ½ tsp black pepper (crushed)
✔ 1 small bunch of fresh dill (roughly chopped)
✔ ½ tsp lemon zest (optional)
✔ 1 tbsp aquavit or vodka (optional, enhances flavor)

✅ For the Mustard-Dill Sauce (Gravlaxsås)

✔ 2 tbsp Dijon mustard
✔ 1 tbsp honey
✔ 1 tbsp white wine vinegar
✔ 3 tbsp vegetable oil
✔ 1 small bunch of fresh dill (finely chopped)
✔ ½ tsp salt
✔ ¼ tsp black pepper

Items NOT Included in Delivery:

You will need fresh salmon, dill, and aquavit (optional), which are not included in the recipe kit.

List of Utensils Required:

• 1 sharp knife (for slicing the salmon)
• 1 mixing bowl (for mustard sauce)
• 1 small whisk (for blending the sauce)
• 1 baking dish or deep plate (for curing the salmon)
• Plastic wrap or parchment paper

Nutritional Information (Per Serving & Per 100g)

Step-by-Step Cooking Instructions

Step 1: In a small bowl, mix salt, sugar, crushed black pepper, and lemon zest (if using).

Step 2: Place the salmon fillet skin-side down in a shallow dish. Rub the aquavit (or vodka, if using) evenly over the fish. Spread the salt-sugar mixture evenly over the salmon. Sprinkle chopped fresh dill generously on top.

Step 3: Tightly wrap the salmon in plastic wrap or place it in a resealable bag. Press lightly and place a small weight (such as a plate or can) on top. Refrigerate for 24 to 48 hours, flipping the salmon every 12 hours to distribute the curing mixture evenly.

Step 4: After the curing time, unwrap the salmon and lightly rinse off excess salt under cold water. Pat dry with a paper towel. Using a sharp knife, slice the salmon thinly at an angle.

Step 5: In a small bowl, whisk together Dijon mustard, honey, vinegar, salt, and pepper. Slowly drizzle in the vegetable oil, whisking continuously until emulsified. Stir in the finely chopped fresh dill.

Step 6: Arrange thin slices of Gravlax on a plate. Drizzle with the mustard-dill sauce or serve on the side. Enjoy with rye bread, crackers, or boiled potatoes.

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