Gravad lax, (or gravlax), is salmon that is cured with salt, sugar and dill weed. I’ve never made it before, but I’m involved with a food blogger group on Facebook that was formed in order to share another blogger’s recipe each month. I was selected to try a recipe from Marvin, TheCulinaryTaste.com, of Rotterdam, Netherlands and his gravad lax recipe looked intriguing. Using his recipe, I made gravad lax with mustard-dill sauce.
First off, when you see this made, it is usually a whole salmon filet or side of salmon. I was being a little careful for my first go around with this and bought a nice 12 ounce center cut of wild caught Scottish salmon. Our fish market said that this was the freshest salmon they had, (previously fresh frozen then thawed and cut). You want to use the freshest salmon you can find, since it is raw salmon you’ll be eating. Once the salmon is cured, the meat firms up and takes on the flavors of the salt, sugar and dill and becomes really tasty. Serve it, sliced very thinly, on some rye or pumpernickel bread with a drizzle of mustard-dill sauce. Garnish with some more fresh dill. (I used the whole package of dill for the cure, but should have saved a few sprigs for eating later. Bummer…but now you and I know better)!
This 12 ounce piece was a perfect appetizer for 4 or 5 people. If you’re going to have a holiday party, a full filet of salmon would be excellent.
The little squares of rye bread pictured…courtesy of Mary Jo. Fresh baked…and she’s thinking about starting her own baking blog! Excellent!
Gravad lax with mustard-dill sauce makes for an impressive appetizer and is easy to make. If you like fresh fish, I’m sure you’ll like this.
- 12 oz . center cut fresh salmon , skin on
- 1 tbsp whole grain mustard
- 1 tbsp sea salt
- 1 tbsp brown sugar , (I used raw organic granulated sugar)
- 1 1/2 oz . whiskey
- 1 oz . fresh dill weed , chopped, (save a few sprigs for garnish)
- 2 tbsp Dijon mustard
- 2 tbsp canola oil
- 1 tbsp white wine vinegar
- 1 tsp dried dill weed
- pinch of salt
- Use a sharp knife to poke small slits on the skin side of salmon.
- Brush or spread the mustard onto the flesh of the salmon.
- Mix the salt and sugar together and coat all sides of the salmon filet.
- Place the salmon on a large piece of plastic wrap and place in a shallow dish, skin side down.
- Cover the salmon with chopped dill then drizzle with the whiskey.
- Tightly wrap the fish in the plastic wrap then place a smaller dish on the fish and place a weight on top, (Can of food works great)
- Refrigerate 1 to 3 days, turning the filet over once a day. The longer the cure, the firmer the fish will be.
- Scrape the dill and mustard from the salmon with the back of your knife, then slice.
- Serve sliced very thinly on rye bread with mustard-dill sauce, garnish with fresh dill.
- Whisk ingredients together in a small bowl to incorporate. (Or use a blender or food processor, as the mustard and oil just don't want to go together easily).