Gravlax With Sweet Mustard and Dill Sauce

READY IN: 72hrs


  • 2
    (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
  • 2
    bunches fresh dill, chopped
  • 4
    ounces coarse rock salt
  • 3
    ounces superfine sugar
  • 1
    tablespoon white peppercorns, crushed
  • For the Mustard and Dill Sauce
  • 2
    tablespoons Dijon mustard
  • 1
    tablespoon superfine sugar
  • 1
    egg yolk
  • 4
    tablespoons freshly chopped fresh dill
  • 23
    cup vegetable oil
  • 1
    tablespoon white wine vinegar
  • salt and pepper
  • To Serve
  • rye bread


  • 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 plastic wrap. 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 cure 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 up in the plastic wrap.
  • 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 every 6 hours, for 3-4 days, where possible.
  • Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
  • Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
  • Wrap tightly in plastic wrap and chill for 6 hours.
  • To make the sauce: in a large 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.
  • Add the fresh dill and mix well.
  • To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
  • Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Serve with rye bread.