Gravad Lax With a Mustard and Dill Sauce

Recipe by PetsRus
SERVES: 8-10




  • To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
  • Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
  • Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
  • Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
  • Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
  • Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
  • Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
  • Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
  • To make the sauce:
  • In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
  • Start to add the oil at a constant pace, when used up whisk in the vinegar.
  • Taste the sauce and adjust seasoning if needed, add the dill and mix well.
  • To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Garnish with the dill.