Total Time
Prep 10 mins
Cook 0 mins

For a lovely light appetizer whisk up a tempting mustard and dill sauce to complement traditional salmon gravadlax.

Ingredients Nutrition

  • 2 tablespoons Dijon mustard
  • 2 teaspoons superfine sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 egg yolk
  • 23 cup peanut oil
  • 1 tablespoon dill, chopped
  • 1 lb gravlax
  • rye bread, to serve
  • freshly ground salt and pepper


  1. Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
  2. Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
  3. Stir in the dill and season to taste.
  4. Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
  5. Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
  6. Serve straight away with rye bread.