Gravlax with Mustard Dill Sauce and Rye Bread
Gravlax is a Scandinavian classic made from raw salmon cured with salt, sugar and dill. It can be prepared two days in advance and is served with a creamy mustard dill sauce and dark rye bread.
By yumbelo · 6 servings · 30 minutes
Ingredients
- 800 g Salmon fillet with skin
- 80 g coarse sea salt
- 60 g brown sugar
- 2 bunch dill
- 1 tsp black peppercorns, crushed
- 200 g sour cream
- 2 tbsp medium-hot mustard
- 1 tsp sugar
- 1 tbsp apple cider vinegar
- 300 g rye bread
Method
- Rinse the salmon under cold water, pat dry with kitchen paper and check for pin bones, removing them with tweezers.
- Mix the salt, brown sugar and crushed peppercorns in a bowl.
- Rinse the dill, shake dry and finely chop half of it.
- Place a large sheet of cling film on the work surface and spread half of the dill on it.
- Place the salmon skin side down on the dill, distribute the salt mixture evenly over it and scatter the remaining dill on top.
- Wrap the salmon tightly in the cling film, place it in a shallow dish and weigh it down with a board and a weight of about 1 kg.
- Let the salmon cure in the refrigerator for 48 hours, turning it every 12 hours and pouring off the liquid that is released.
- For the sauce, stir the sour cream together with the mustard, sugar, apple cider vinegar and the remaining chopped dill, and season with a pinch of salt.
- Remove the salmon from the cling film, rinse, pat dry and slice thinly on the diagonal with a very sharp knife.
- Arrange the salmon slices on plates, serve with the mustard dill sauce and offer the rye bread alongside.