Gravlax Smørrebrød with Mustard-Dill Sauce

Homemade gravlax on dark rye bread with mustard-dill sour cream and thin cucumber slices. The salmon cure needs time, but the actual work is quickly done.

By yumbelo · 4 servings · 1,470 minutes

Ingredients

• 500 g Salmon fillet with skin
• 40 g Sea salt, coarse
• 40 g Sugar
• 1 tsp Black peppercorns
• 2 bunch Dill
• 8 pc Dark rye bread, sliced
• 40 g Butter
• 200 g Sour cream
• 1 tbsp Mustard, medium-hot
• 1 tbsp Lemon juice
• 0.5 pc English cucumber

Method

1. Remove any pin bones from the salmon with tweezers. Mix together the salt, sugar, coarsely crushed peppercorns and half of the finely chopped dill.
2. Place the salmon skin-side down in a shallow dish, spread the mixture evenly over it and cover with the remaining dill. Cover with cling film, weigh down with a small plate and let it cure in the refrigerator for 24 hours. Turn it once halfway through.
3. For the sauce, stir together the sour cream, mustard, lemon juice and one tablespoon of finely chopped dill. Season with a pinch of salt and chill.
4. Halve the cucumber lengthwise, scrape out the seeds with a spoon and slice the halves thinly. Sprinkle with a pinch of salt, let stand for 10 minutes, then drain well.
5. Remove the salmon from the cure, pat the liquid off with kitchen paper and scrape off the dill. Slice thinly with a sharp, long knife.
6. Spread the rye bread slices thinly with butter, then with the mustard-dill sauce, top with cucumber slices and salmon and garnish with a little fresh dill.