Ingredients
For gravlax:
For mustard sauce:
Make gravlax:
Step 1
Mix salt, sugar, and white peppercorns.
Step 2
Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
Step 3
Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
Make mustard sauce:
Step 4
Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
Step 5
Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.
· Since the salmon in this recipe will be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.
· Slice the gravlax as thinly as possible, using the longest, sharpest knife you have. Samuelsson suggests a gentle, gliding motion so that you don't crush the fish.
· When the gravlax has finished curing, cut it into smaller, more manageable pieces, and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or frozen. Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.
Leave a Review
Reviews (22)
Back to TopDelish! Gravlax makes an impressive and festive appetizer when entertaining, or serve it with buttered boiled potatoes. I like to present it on Rycrisp crackers with the mustard sauce and a garnish of dill. I made a couple of small changes to the recipe. First off, use tweezers to pull out any remaining bones (use your fingertips to feel for the bones). I added 2 tablespoons cracked coriander and 2 tablespoons Aquavit to the salt/sugar mix. The sauce is too oily, so either add one egg yolk or reduce the oil to 1/2 cup.
besseae
San Francisco, CA
1/17/2011
我把盐混合物的鲑鱼plastic wrap and put it a plastic box in the refrigerator for two days (which might have been too much, as the top of the salmon started to get little tough.) I changed the sauce recipe, using mayonnaise instead of oil, and using some sugar since I only had dijon. I added capers to the plate instead of lemons, and served with sliced baguette. It was excellent and people loved it.
davidrl
Berkeley Ca
11/26/2010
I had no problem with the sauce, but you do have to beat it constantly while adding the oil VERY slowly!! It was as thick as mayonaisse when I was done- SOOOO good! This is the traditional Swedish Gravlax recipe, you really cannot fail! It is better with the skin on, but I have even done it with a piece of salmon with no skin.
floridaliza
St Augustine, FL
12/22/2009
I thought the gravlax were delicious and so simple to make! I made it for a celebratory brunch and people raved. The only issue with the recipe is that the mustard sauce seems to be missing the addition of two egg yokes. You can't get it to a "mayonnaise consistency" without them; this is just a vinaigrette.
radickson
NY, NY
10/26/2009
Preparation of the salmon fine but not the sauce. Far too much salad oil. I had to mix with store-mayo to get any consistency that would spread without it slipping off the pumpernickel
myvikcoll
toronto
12/24/2008
Preparation of the salmon fine but did not llike the sauce. Far too much salad oil, I had to mix with store-mayo to get any consistency that would spread without it slipping off the pumpernickel
myvikcoll
toronto
12/24/2008
Very good. Maybe I'm the only nerd who didn't do it but just in case there's someone like me out there: remove bones from the fish!. Otherwise you won't have a nice thin cut. The second time we did it, it was amazing. Mixed white and black peppercorns.
Anonymous
Spain
6/7/2006
Absolutely delicious--great taste and texture. I used black peppercorns and put the salmon into the refrigerator right away (didn't leave it out at room temperature), then let it stay in the fridge for 3 days, periodically pouring off liquid and reversing position of fish. Important to weight down the salmon. I did not make the sauce but served the gravlax with new potatoes and cornichons. It might be good on a bread made with dried fruit for contrast between salt and sweet.
Anonymous
New York , NY
5/16/2004
Very easy to make. Have used the recipe a couple of times. Recommend the recipe to anyone......
Anonymous
Sharon, MA
2/21/2004
菜谱是伟大的。我三天,治愈它added a 1/4 cup of aquavit, which made it more flavorful. For the mustard sauce, I used canola oil for the mustard and would NOT recommend using it because of the aftertaste of canola. The sauce, otherwise, is great tasting and easy to make.
Anonymous
New York, NY
12/29/2003
This was fabulous. It was my first time to taste or even make this dish. First tasted as an appetizer on European pumpernickel bread with red onion slivers, capers, fresh dill, dallop of sour cream and fresh lemon. It was outstanding. Can't wait to try some with the mustard sauce.
Anonymous
Cumming, GA
12/24/2003
This is a good recipe. The reason I wouldn't make it again is because although the recipe is sound and tasty, my version includes Wild Turkey bourbon whiskey and sliced red (or other sweet)onion slices. I cut the salmon to fit a plastic food storage container, seal it in a resealable food bag, and weight it down with a ceramic tile on which I put a heavy can of whatever (like tomatoes). Refrigerate. The last gravlax I made for last weekend's brunch cured for two weeks. There was nothing left but the skin (which, according to another review, I must and shall definitely crisp and char and serve as a condiment).
Anonymous
Atlanta, GA
10/4/2003
I was surprised that your recipe didn't include what I consider to be the standard ingredient with all Gravlax--fennel? My husband's recipe also has creme fraiche, mayonnaise and honey in the sauce. Very yummy! Just a hint for lovers of this type of salmon....try it on cooked pasta with a little of the sauce mixed in. Decadent!
Nova Scotia, Canada
8/21/2003
We make Gravlax frequently and this is a good recipe. The proportions are fine, and the mustard sauce was excellent. I followed the directions.
Susan
Florida
7/31/2003
Excellent recipe, but in addition to using extremly fresh salmon (not a problem in Seattle), I would suggest freezing the fillets for 24h at least then cure the fish under a weight in the refrigerator for 36-48h, covered in plastic wrap and turn every 12h and pour off the accumulating fluids that are exuding. The mustard sauce recipe is the simplist I have found yet.
Seattle WA
7/21/2002
