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Gravad Lax with mustard sauce. This is an easy, but fancy hors d'oeuvres that is perfect for the Holiday season. | joeshealthymeals.com
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Gravad Lax with Mustard-Dill Sauce

Course Appetizer
Cuisine Scandinavian
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 servings
Author Joe Boyle

Ingredients

  • 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)

Mustard-dill sauce

  • 2 tbsp Dijon mustard
  • 2 tbsp canola oil
  • 1 tbsp white wine vinegar
  • 1 tsp dried dill weed
  • pinch of salt

Instructions

  • 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.

Mustard-dill sauce

  • 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).

Notes

If using a larger filet of salmon, adjust ingredient amounts accordingly. If using a whole filet of salmon, I've seen where the filet is cut in half, seasoned as described, then wrapped tightly with flesh sides touching each other.
Nutrition information is for the salmon only, approximately 2 1/2 ounces per serving.